Albert, CsillaGombos, SándorSalamon, Rozália VeronikaCsiki, ZoltánProkisch, JózsefCsapó, János2018-03-252018-03-252017Acta Universitatis Sapientiae, Alimentaria. -10 : 1 (2017), p. 5-20. -Acta Univ. Sapientiae, Alim. - 2066-77442066-7744http://hdl.handle.net/2437/248862Production of highly nutritious functional food with the supplementation of wheat flour with lysinefolyóiratcikkopen access journalhttp://webpac.lib.unideb.hu:8082/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM072845AgrártudományokÉlelmiszertudományokhttp://www.degruyter.com/view/j/ausal.2017.10.issue-1/ausal-2017-0001/ausal-2017-0001.xmlDe Gruyter OpenCreative Commons Attribution Non-Commercial No Derivatives Licensehttp://dx.doi.org/10.1515/ausal-2017-00012020-10-06