Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-29T00:41:13.931Z Has data issue: false hasContentIssue false
  • English
  • Français

The availability of lysine in groundnut biscuits used in the treatment of kwashiorkor. 2*

Published online by Cambridge University Press:  09 March 2007

K. J. Carpenter  and
Beryl E. March
K. J. Carpenter
Affiliation:
School of Agriculture, University of Cambridge
Beryl E. March
Affiliation:
School of Agriculture, University of Cambridge
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
British Journal of Nutrition , Volume 15 , Issue 3 , September 1961 , pp. 403 - 410
Copyright
Copyright © The Nutrition Society 1961

References

Bensabat, L., Frampton, V. L., Allen, L. E. & Hill, R. A. (1958). J. agric. Fd Chem. 6, 778.CrossRefGoogle Scholar
Block, R. J., Cannon, P. R., Wissler, R. W., Steffee, C. H. Jr., Straube, R. L., Frazier, L. E. & Woolridge, R. L. (1946). Arch. Biochem. 10, 295.Google Scholar
Bruno, D. & Carpenter, K. J. (1957). Biochem. J. 67, 13P.Google Scholar
Calhoun, W. K., Hepburn, F. N. & Bradley, W. B. (1960). J. Nutr. 71, 337.CrossRefGoogle Scholar
Carpenter, K. J. (1960). Biochem. J. 77, 604.Google Scholar
Carpenter, K. J., Jones, W. L. & Masson, E. L. (1959). Biochem. J. 73, 11P.Google Scholar
Clegg, K. M. (1960). Brit. J. Nutr. 14, 325.CrossRefGoogle Scholar
Handwerck, V., Bujard, E. & Mauron, J. (1960). Biochem. J. 76, 54P.Google Scholar
Hutchinson, J. B., Moran, T. & Pace, J. (1960). J. Sci. Fd Agric. 11, 576.Google Scholar
Lea, C. H. & Hannan, R. S. (1949). Biochem. Biophys. Acta, 3, 313.CrossRefGoogle Scholar
Liener, I. E. (1958). Processed Plant Protein Feedstuffs, p. 79 [Altschul, A. A., editor]. New York: Academic Press Inc.Google Scholar
Mauron, J. & Bujard, E. (1960). Ann. Nutr., Paris, 14, 291.Google Scholar
Mauron, J., Mottu, F. & Egli, R. H. (1960). Ann. Nutr., Paris, 14, 135.Google Scholar
Meade, G. P. (1951). Food and Food Products, 2nd ed., Vol. 3, p. 2129 [Jacobs, M. B., editor.] New York and London: Interscience Publishers Inc.Google Scholar
Morgan, A. F. (1931). J. biol. Chem. 90, 771.CrossRefGoogle Scholar
Morrison, A. B. & Campbell, J. A. (1960). Canad. J. Biochem. Physiol. 38, 467.CrossRefGoogle Scholar
Reinius, L. R. (1955–1956). Acta physiol. scand. 35, 265.Google Scholar
Renner, R., Clandinin, D. R. & Robblee, A. R. (1953). Poult. Sci. 32, 582.CrossRefGoogle Scholar
Rice, E. E. & Beuk, J. F. (1953). Advanc. Food Res. 4, 233.Google Scholar
Sabiston, A. R. & Kennedy, B. M. (1957). Cereal Chem. 34, 94.Google Scholar