EVALUATION OF THE NUTRIENT COMPOSITION OF WHEAT .2. PROXIMATE ANALYSIS, THIAMIN, RIBOFLAVIN, NIACIN, AND PYRIDOXINE

被引：0

作者：

DAVIS, KR

CAIN, RF

PETERS, LJ

LETOURNEAU, D

MCGINNIS, J

机构：

[1] OREGON STATE UNIV,DEPT FOOD SCI,CORVALLIS,OR 97330

[2] WASHINGTON STATE UNIV,DEPT ANIM SCI,PULLMAN,WA 99163

来源：

CEREAL CHEMISTRY | 1981年 / 58卷 / 02期

关键词：

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：116 / 120

页数：5

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