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Citation(s) in RCA

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Results Analysis
For: Larsson S. A comparison of the biological value of various types of Swedish bread and the effect of added lysine. Acta Physiol Scand 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] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Number Cited by Other Article(s)
1
MUNCK LARS. Improvement of nutritional value in cereals. Hereditas 2009. [DOI: 10.1111/j.1601-5223.1972.tb01034.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]  Open
2
MURATA KIKU, TAKARADA SUMIKO, NOGAWA MASAKO. LOSS OF SUPPLEMENTAL LYSINE AND THREONINE DURING THE BAKING OF BREAD. J Food Sci 1979. [DOI: 10.1111/j.1365-2621.1979.tb10060.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
3
Larsson S, Nilsson T, Olsson B. Some Aspects on the Metabolic Effect of Amino Supplementation of Pig Diets. Acta Vet Scand 1966. [DOI: 10.1186/bf03547097] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]  Open
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