A comparison of the efficiencies of free lysine and of roller-dried skim milk, fish protein and soya bean protein for the supplementation of wheat bread.
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Animals↗
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A comparison of the biological value of various types of Swedish bread and the effect of added lysine.
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Alanine Transaminase↗
COMPARISON of high-extraction and enriched flour and bread.
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Bread↗
Nutrients in wheat, flour, and bread.
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Bread↗
Fortification of bread with iron.
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Bread↗
Zinc availability in leavened and unleavened bread.
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Animals↗
Nutrition Classics. The Journal of Biological Chemistry 41: 97-109; 1920. Protein requirement of maintenance in man and the nutritive efficiency of bread protein. By H. C. Sherman.
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Bread↗
Algae as sources of lysine and threonine in supplementing wheat and bread diets.
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Bread↗
Nutritive value of bread protein fortified with amino acids.
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Amino Acids↗
The degradation of flour and bread.
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Bread↗
Effect of wholemeal and white bread on iron absorption in normal people.
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Adult↗
Nutritive value of bread made from flour treated with chlorine dioxide.
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Bread↗
Effect of wholemeal and white bread on iron absorption.
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Bread↗
Hidden dangers of sliced bread.
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Abdomen↗
Wholemeal versus wholegrain breads.
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Blood Glucose↗