✦ LIBER ✦

THE THIAMINE CONTENT OF WHITE BREAD IN ADELAIDE

✍ Scribed by Dawbarn, Mary C

Book ID: 109863489
Publisher: Wiley (Blackwell Publishing)
Year: 1949
Weight: 101 KB
Volume: 27
Category: Article
ISSN: 0004-945X
DOI: 10.1038/icb.1949.21

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The thiamine content of flour and white

The thiamine content of flour and white bread in Sydney, New South Wales

✍ R. A. Bottomley; Silvia Nobile 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 212 KB

THE DETERMINATION OF THIAMINE IN WHITE B

THE DETERMINATION OF THIAMINE IN WHITE BREAD BY THE THIOCHROME METHOD

✍ Dawbarn, Mary C 📂 Article 📅 1949 🏛 Wiley (Blackwell Publishing) ⚖ 448 KB

A collaborative study of the determinati

A collaborative study of the determination of thiamine in white flour and bread

✍ R. A. Bottomley; Silvia Nobile 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 423 KB

Thiamine and Riboflavin Contents of Finn

Thiamine and Riboflavin Contents of Finnish Breads and Their Corresponding Flours

✍ Margareta Hägg; Jorma Kumpulainen 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 462 KB

Thiamine and riboflavin contents were determined in breads from six large-scale and three small-scale bakeries in Finland. Thiamine content of French bread ranged from 0.28 to \(0.54 \mathrm{mg} /\) \(100 \mathrm{~g}\) fresh wt with an average of \(0.45 \mathrm{mg} / 100 \mathrm{~g}\), and riboflavi

Individualized Optimization of the Salt

Individualized Optimization of the Salt Content of White Bread for Acceptability

✍ M.ARK T. CONNER; D.AVID A. BOOTH; V.ERITY J. CLIFTON; R.ICHARD P. GRIFFITHS 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 850 KB

THIAMINE CONTENT AND PALATABILITY OF QUI

THIAMINE CONTENT AND PALATABILITY OF QUICK BREADS MADE WITH SOY-EGG FLOURS

✍ KAY B. HOWARTER; BARBARA P. KLEIN 📂 Article 📅 1978 🏛 Institute of Food Technologists 🌐 English ⚖ 354 KB