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- W2016056357 abstract "Pizza crusts baked at 316°C for 4.5 min did not change their protein contents. But the high-temperature and short-time baking did reduce the lysine and to a lesser extent, tyrosine, cystine, and threonine in pizza crusts. The loss in total lysine content ranged from 7.1% for whole wheat pizza to 19.4% for a commercial pizza crust. The difference between the total and available lysine for each pizza crust was small, indicating that the nutritive loss of pizza crust should be attributed to the destruction of a portion of lysine in pizza crust." @default.
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- W2016056357 date "1982-03-01" @default.
- W2016056357 modified "2023-10-01" @default.
- W2016056357 title "Effect of Baking on Amino Acids in Pizza Crust" @default.
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- W2016056357 doi "https://doi.org/10.1111/j.1365-2621.1982.tb10151.x" @default.
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