The biological values of the proteins of breads baked from rye and wheat flours alone or combined with yeast or soya bean flour

Benzer Materyaller

• The supplementary relationships between the proteins of wheat and rye breads and those of the pea (Pisum sativum)
  Yazar:: Markuze, Zofja
  Baskı/Yayın Bilgisi: (1934)
• The Soya Bean and the New Soya Flour
  Baskı/Yayın Bilgisi: (1930)
• Prospects of winter rye breeding for bread baking
  Yazar:: E. N. Shabolkina, ve diğerleri
  Baskı/Yayın Bilgisi: (2019-03-01)
• The effect of varietal traits of durum wheat on the technological and baking qualities of flour when mixed with bread wheat
  Yazar:: E. N. Shabolkina, ve diğerleri
  Baskı/Yayın Bilgisi: (2021-12-01)
• Mixed rye-wheat bread «Znatny»: nutritional value
  Yazar:: N. K. Lapteva, ve diğerleri
  Baskı/Yayın Bilgisi: (2020-06-01)