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For: Ericson LE, Larsson S. The Loss of Added Lysine During the Baking of a Soft Bread with an Exceptionally High Content of Reducing Sugar. ACTA ACUST UNITED AC 1962. [DOI: 10.1111/j.1748-1716.1962.tb02419.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Number Cited by Other Article(s)
1
Larsson S. A comparison of the biological value of various types of Swedish bread and the effect of added lysine. ACTA PHYSIOLOGICA SCANDINAVICA 1966;66:157-63. [PMID: 5935667 DOI: 10.1111/j.1748-1716.1966.tb03180.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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