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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.
 e 
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 ott 2017
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Pubblicato online: 10 ott 2017
Pagine: 5 - 20
DOI: https://doi.org/10.1515/ausal-2017-0001
Parole chiave
© 2017 Cs. Albert et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Lingua:
Inglese
Frequenza di pubblicazione:
1 volte all'anno
Argomenti della rivista:
Economia e business, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione
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