EFFECTS OF PROCESSING STEPS AND BAKING ON THIAMINE, RIBOFLAVIN, AND NIACIN LEVELS IN CONVENTIONAL AND CONTINUOUS PRODUCED BREAD

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作者：

TABEKHIA, MM

DAPPOLONIA, BL

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CEREAL CHEMISTRY | 1979年 / 56卷 / 02期

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O69 [应用化学];

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081704 ;

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页码：79 / 81

页数：3

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