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Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast ...
Limited preview - 2011
MATERIALS AND METHODS
RESULTS AND DISCUSSION
SUMMARY AND CONCLUSIONS
1 other sections not shown
00 TREAT Amino Acid Composition ANALYSIS OF VARIANCE arginine aspartic acid Aspergillus availability of lysine available lysine bacteria biological availability biological value bread samples breads and flours Cereal Chem comparison Composition of Iranian content of wheat counts cystine Dickinson and Company dough essential amino acids extraction flour extraction rate flour fermentation flasks flours and breads Flours SOURCE DF Food Glutamic acid glycine gram Hepburn 21 higher value indicated Iran Iranian bread Isoleucine Lavash leucine lysine values MEAN 1 TREATMENT mean values methionine microbiological microorganisms molds mycotoxin nutritional value Percent Nitrogen Percent Protein protein protein content protein quality reported in literature rope spores Sangak Serine significant difference SOURCE DF ANALYSIS SS MS TOTAL studies TABLE temperature Threonine tion TOTAL 14 MEAN TREATMENT 6 ERROR tryptophan tryptophan content TUKEY TEST—SIGN types of breads Valine value among breads values of breads values reported VARIANCE SS wheat protein Wheat Varieties yeast