NUTRITIVE VALUES OF WHEAT FLOURS OF DIFFERENT EXTRACTION-RATE

Publisher Website

9 February 1946

journal article
Published by Elsevier in The Lancet

Vol. 247 (6389), 196-199
https://doi.org/10.1016/s0140-6736(46)91307-4

Abstract

No abstract available

Keywords

FLOUR

This publication has 10 references indexed in Scilit:

SCIENTIFIC BASIS OF 80% EXTRACTION FLOUR
The Lancet, 1945
THE BREAD PROBLEM IN WAR AND IN PEACE
Physiological Reviews, 1944
The chemistry of wheat germ with particular reference to the scutellum
Biochemical Journal, 1944
The Contribution of Non-Fat Milk Solids to the Nutritive Value of Wheat Breads
Journal of Nutrition, 1943
Riboflavin, vitamin B6 and filtrate factors in wheaten flour and offals
Biochemical Journal, 1943
BIOLOGICAL VALUE OF THE PROTEINS CONTAINED IN WHEAT FLOURS
The Lancet, 1942
Nutritive Value of Bread
BMJ, 1941
The Nutritive Value of Bread: Fortified White Flour and National Wheatmeal Compared
BMJ, 1941
The water-soluble B-vitamins in yeast, flour and bread
Biochemical Journal, 1937
THE NUTRITIVE VALUE OF THE WHEAT KERNEL AND ITS MILLING PRODUCTS
Published by Elsevier ,1919

Cited by 12 articles