Comparison of the amino-acid composition of the protein in flour and endosperm from different types of wheat, with particular reference to variation in lysine content

✍ Scribed by E. E. McDermott; J. Pace

• Publisher: John Wiley and Sons
• Year: 1960
• Tongue: English
• Weight: 517 KB
• Volume: 11
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740110207