Abstract
Quite a big number are dealing with the physiological function, the more efficient utilization researches on of grain-proteins, which are of major importance in the nutrition of humanity. Despite the decreasing consumption of cereals in the highly developed industrial countries, the daily 150 – 500 g of bread-consumption, falling to the share of one person, is in itself already demonstrating the importance of the researches.
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© 1985 Akadémiai Kiadó, Budapest, Hungary
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Rigó, J. (1985). Nutritional Functions of Cereals. In: Lásztity, R., Hidvégi, M. (eds) Amino Acid Composition and Biological Value of Cereal Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5307-9_5
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DOI: https://doi.org/10.1007/978-94-009-5307-9_5
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