Thiamine and Riboflavin Contents of Finnish Breads and...

Thiamine and Riboflavin Contents of Finnish Breads and Their Corresponding Flours

Margareta Hägg, Jorma Kumpulainen
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Volume:
7
Year:
1994
Pages:
8
DOI:
10.1006/jfca.1994.1008
File:
PDF, 462 KB
1994
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