ScholarLens Back to search
1959•British Journal Of NutritionOpen access

The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins

J Hutchinson, T. Moran, J. Pace

Open full text 31 citations

Abstract

The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins - Volume 13 Issue 2

Open-access reader

About this research paper

What this paper is about

The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins - Volume 13 Issue 2

Why it matters

OpenAlex reports 31 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins - Volume 13 Issue 2

Key concepts: Lysine, Threonine, Food science, Dietary protein, Chemistry, Biological value, Biology, Biochemistry

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
The nutritive value of bread protein as influenced by the level of protein intake, the level of supplementation with L-lysine and L-threonine, and the addition of egg and milk proteins — Research Paper | ScholarLens