THIAMINE, PYRIDOXINE, NIACIN AND FOLACIN IN QUICK‐COOKING BEANS
- 1 January 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (1), 25-28
- https://doi.org/10.1111/j.1365-2621.1977.tb01210.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- VITAMIN RETENTION IN BEAN PRODUCTS: COOKED, CANNED AND INSTANT BEAN POWDERSJournal of Food Science, 1973
- The Distribution of Folic Acid Active Compounds in Individual FoodsThe American Journal of Clinical Nutrition, 1964
- Comparative Vitamin B6 Activity of Frozen, Irradiated and Heat-Processed FoodsJournal of Nutrition, 1961
- Lesser Known Vitamins in FoodsJournal of the American Dietetic Association, 1961