EFFECT OF PARBOILING ON THIAMINE, RIBOFLAVIN, AND NIACIN CONTENTS OF WHEAT

被引：0
|
作者：
SABRY, ZI
TANNOUS, RI
机构：
来源：
CEREAL CHEMISTRY | 1961年 / 38卷 / 06期
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中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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页码：536 / &
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