Production of high-lysine-content biscuit and examination of the absorption of lysine in humans
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10 oct 2017
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Publicado en línea: 10 oct 2017
Páginas: 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.
Prokisch, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
Csiki, Z.
University of Debrecen, Medical and Health CentreDebrecen, Hungary
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
Csapó, J.
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