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EFFECT OF BAKING AND TOASTING ON THE PROTEIN QUALITY AND LYSINE AVAILABILITY OF BREAD

✍ Scribed by NICHOLAS PALAMIDIS; PERICLES MARKAKIS

Book ID: 111339631
Publisher: John Wiley and Sons
Year: 1980
Tongue: English
Weight: 506 KB
Volume: 4
Category: Article
ISSN: 0145-8892
DOI: 10.1111/j.1745-4549.1980.tb00605.x

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