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1 Ergebnisse
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Eine Möglichkeit zur Verbesserung der Eiweißqualität von Ba..:
Hussein, L.
;
Gabrial, G. N.
;
Morcos, S. R.
Zeitschrift für Ernährungswissenschaft. 12 (1973) 3 - p. 201-208 , 1973
Link:
https://doi.org/10.1007/bf02024684
RT Journal T1 <Title>Eine Möglichkeit zur Verbesserung der Eiweißqualität von Baladi-Brot durch Anreicherung mit synthetischen Aminosäuren</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_bf02024684&Exemplar=1&LAN=DE A1 Hussein, L. A1 Gabrial, G. N. A1 Morcos, S. R. PB Springer Science and Business Media LLC YR 1973 SN 0044-264X SN 1435-1293 JF Zeitschrift für Ernährungswissenschaft VO 12 IS 3 SP 201 OP 208 LK http://dx.doi.org/https://doi.org/10.1007/bf02024684 DO https://doi.org/10.1007/bf02024684 SF ELIB - SuUB Bremen
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