The effect of processing on available lysine and protein quality in supplemented yeast breads

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dc.contributor.authorGuerrero, Eloisa
dc.date.accessioned2016-02-08T20:08:17Z
dc.date.available2016-02-08T20:08:17Z
dc.date.issued1982-08
dc.description.sponsorshipReber, Elwood Dr. Stewart, George Dr. Hsueh, Andi Dr.en_US
dc.identifier.urihttp://hdl.handle.net/11274/7525
dc.language.isoen_USen_US
dc.publisherTexas Woman's Universityen_US
dc.subjectBreaden_US
dc.subjectYeasten_US
dc.subjectLysineen_US
dc.titleThe effect of processing on available lysine and protein quality in supplemented yeast breadsen_US
dc.typeThesisen_US
thesis.degree.disciplineNutrition

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