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Production of high-lysine-content biscuit and examination of the absorption of lysine in humans

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.
, 
Z. Csiki

Z. Csiki

University of Debrecen, Medical and Health CentreDebrecen, Hungary
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Csiki, Z.
, 
Cs. Albert

Cs. Albert

Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
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Albert, Cs.
 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: 21 - 35
DOI: https://doi.org/10.1515/ausal-2017-0002
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© 2017 J. Prokisch 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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1 times per year
Journal Subjects:
Business and Economics, Business Management, Industries, Agribusiness, Food Industry, Industrial Chemistry, Food Science and Technology
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