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The effects of baking and toasting on the nutritional value of proteins.
The effects of baking and toasting on the nutritional value of proteins.
1946
R. J. Block
P. R. Cannon
R W Wissler
C. H. Steffee
R. L. Straube
L. K. Frazier
R. L. Woolridge
Keywords:
Biochemistry
Lysine
Biotechnology
Food science
Biology
egg albumen
Chemistry
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