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1972•Cereal ChemistryRequires access

The relative nutritive value, amino acid content, and digestibility of the proteins of wheat mill fractions.

S. Miladi, D. M. Hiegsted, R. M. Saunders, G. O. Koeler

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Key concepts: Chemistry, Food science, Amino acid, Mill, Value (mathematics), Agronomy, Biochemistry, Biology

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The relative nutritive value, amino acid content, and digestibility of the proteins of wheat mill fractions. — Research Paper | ScholarLens