FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL. : I. THE RELATION OF pH TO THE RETENTION OF THIAMINE, RIBOFLAVIN, and NIACIN IN CORN BREAD

✍ Scribed by JUNE K. PACE; JESSIE WHITACRE

• Book ID: 108794961
• Publisher: Institute of Food Technologists
• Year: 1953
• Tongue: English
• Weight: 451 KB
• Volume: 18
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1953.tb17711.x