STABILITY OF THIAMIN CHLORIDE (VITAMIN B1) IN MINERAL AND VITAMIN‐FORTIFIED CEREAL
- 1 September 1945
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 10 (5), 365-372
- https://doi.org/10.1111/j.1365-2621.1945.tb16180.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Effect of Cooking with and without Sodium Bicarbonate on the Thiamine, Riboflavin, and Ascorbic Acid Content of PeasJournal of Nutrition, 1943
- The Thiamin (Vitamin B1) Values of Wheat Germ Muffins1Journal of the American Dietetic Association, 1941
- The Effect of Long Cooking Upon The Stability of Thiamin (Vitamin B1) in Cereals1Journal of the American Dietetic Association, 1941
- FATE OF THIAMINE IN THE DIGESTIVE SECRETIONSPublished by Elsevier ,1941
- EFFECT OF COOKING IJPON THE VITAMIN B1CONTENT OF TWO TYPES OF BEANS GROWN IN MICHIGANJournal of Food Science, 1941
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940