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Publications by Stanisław Kazimierz Kon
The Biological Values of the Proteins of Breads Baked From Rye and Wheat Flours Alone or Combined With Yeast or Soya Bean Flour
Biochemical Journal
The Relative Biological Efficiencies of the Vitamin a and Carotene of Butter
Biochemical Journal
Related publications
The Soya Bean and the New Soya Flour
Notes and Queries
Linguistics
Literature
Language
Information Sciences
Library
Literary Theory
Features of Flour Composites Based on the Wheat or Wheat-Barley Flour Combined With Acorn and Chestnut
Croatian Journal of Food Science and Technology
Quality and Consumer Properties of Bread Baked From Mixture of Rye and Wheat Flour Using Iodine-Containing Additives
BIO Web of Conferences
The Supplementary Relationships Between the Proteins of Wheat and Rye Breads and Those of the Pea (Pisum Sativum)
Biochemical Journal
Production and Quality Evaluation of Functional Biscuits From Whole Wheat Flour Supplemented With Acha (Fonio) and Kidney Bean Flours
Asian Journal of Agriculture and Food Sciences
The Nutritive Value of Non-Milk Proteins for the Preruminant Calf. The Effect of Replacement of Milk Protein by Soya-Bean Flour or Fish-Protein Concentrate
British Journal of Nutrition
Medicine
Nutrition
Dietetics
Hypocholesterolaemic Effect of Soya-Bean Proteins
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Quality Characteristics of Maize Flours and Breads
ETP International Journal of Food Engineering
Characteristics of Rice Flour Breads Using Yeast Isolated From Pear Red Bartlett Fruits
Journal of Agricultural Science
