Studies on the Nutritive Loss of Supplemental Lysine in Baking:II.Loss in Water Bread and in Breads Supplemented with Moderate Amounts of Nonfat Dry Milk

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Material type: Text

TextPublication details: March 1964Description: 114 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		18;3	Available		JA05313

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