Production of highly nutritious functional food with the supplementation of wheat flour with lysine
, , , , oraz
10 paź 2017
O artykule
Data publikacji: 10 paź 2017
Zakres stron: 5 - 20
DOI: https://doi.org/10.1515/ausal-2017-0001
Słowa kluczowe
© 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