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Production of highly nutritious functional food with the supplementation of wheat flour with lysine

Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
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Albert, Cs.
, 
S. Gombos

S. Gombos

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Gombos, S.
, 
R. V. Salamon

R. V. Salamon

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
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Salamon, R. V.
, 
Z. Csiki

Z. Csiki

University of Debrecen, Medical and Health CentreDebrecen, Hungary
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Csiki, Z.
, 
J. Prokisch

J. Prokisch

University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
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Prokisch, J.
 and 
J. Csapó

J. Csapó

  • Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
  • University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
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Csapó, J.
  
Oct 10, 2017
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Published Online: Oct 10, 2017
Page range: 5 - 20
DOI: https://doi.org/10.1515/ausal-2017-0001
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© 2017 Cs. Albert et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
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Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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