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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.
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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.
  
10 oct. 2017
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Publié en ligne: 10 oct. 2017
Pages: 5 - 20
DOI: https://doi.org/10.1515/ausal-2017-0001
Mots clés
© 2017 Cs. Albert et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Albert, Cs.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
Gombos, S.
Salamon, R. V.
Sapientia Hungarian University of Transylvania, Faculty of Miercurea Ciuc, Department of Food ScienceRomania
Csiki, Z.
University of Debrecen, Medical and Health CentreDebrecen, Hungary
Prokisch, J.
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management, Institute of Food TechnologyDebrecen, Hungary
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
Langue:
Anglais
Périodicité:
1 fois par an
Sujets de la revue:
Affaires et économie, Gestion d'entreprise, Industries, Agroalimentaire, industrie alimentaire, Chimie industrielle, Science et technologie alimentaires
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