The Thiamin (Vitamin B1) Values of Wheat Germ Muffins1
- 1 June 1941
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 17 (6), 531-534
- https://doi.org/10.1016/s0002-8223(21)42773-2
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Effect of Cooking Upon the Thiamin Content of FoodsJournal of Nutrition, 1940
- The water-soluble B-vitamins in yeast, flour and breadBiochemical Journal, 1937
- Note on the variation in the vitamin B1 activity of raw wheat germ.Epidemiology and Infection, 1937