Effect of Flour Extraction Rate and Baking on Thiamine and...

Journal of Food Science 2009 Vol. 74; Iss. 1

Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread

C. Martinez-Villaluenga, A. Michalska, J. Frias, M.K. Piskula, C. Vidal-Valverde, H. Zieliński
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Volume:
74
Year:
2009
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2008.01008.x
File:
PDF, 288 KB
english, 2009
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