YASODA DEVI, P.; GEERVANI, P. Effect of Different Heat Treatments on Losses of Lysine and Tryptophan in Wheat Products. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 20, n. 11, p. 356–360, 1983. Disponível em: https://www.informaticsjournals.com/index.php/ijnd/article/view/12997. Acesso em: 29 apr. 2024.