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Wheat Bread: Potential Approach to Fortify its Lysine Content

Year: 2019

Type: article

Source: Current Nutrition & Food Science

DOI: 10.2174/1573401315666190228125241

Authors: Neda Mollakhalili Meybodi, Leila Mirmoghtadaie, Zhaleh Sheidaei, Amir Mohammad Mortazavian

Institutions: National Nutrition and Food Technology Research Institute, Shahid Beheshti University, Shahid Beheshti University of Medical Sciences

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Shahid Beheshti University of Medical Sciences

Award: G5452083342

OpenAlex ID: W2918387702

FWCI: 1.684

Cites: 55

Cited by: 39

Related to: 10