[Enrichment of bread with dried skimmed milk and dried yeast. II. Effect of baking process on contents of available lysine and biological nutritional value of protein in enriched bread].
D000818:Animals; D001939:Bread / Q000032:analysis*; D003296:Cooking; D004044:Dietary Proteins / Q000032:analysis*; D005527:Food, Fortified; D008239:Lysine / Q000032:analysis*; D008892:Milk; D009751:Nutritional Requirements; D015002:Yeast, Dried / Q000032:analysis*
D004044:Dietary Proteins; D008239:Lysine
Wzbogacanie pieczywa za pomoca chudego mleka w proszku i drozdzy. II. Wpływ procesu wypieku na zawartość lizyny przyswajalnej oraz biologiczna wartość odzywcza białka pieczywa wzbogaconego.