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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.
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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: 21 - 35
DOI: https://doi.org/10.1515/ausal-2017-0002
Mots clés
© 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
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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