✦ LIBER ✦

"Toxamins", opposite of vitamins, discovered in oatmeal and bread

✍ Scribed by Science Service,

Book ID: 125934989
Publisher: American Chemical Society
Year: 1926
Tongue: English
Weight: 25 KB
Volume: 3
Category: Article
ISSN: 0021-9584
DOI: 10.1021/ed003p1007.1

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Vitamin-B1. Estimation in wheatmeal and

Vitamin-B1. Estimation in wheatmeal and brown bread and stability of different forms of vitamin-b1, during bread-making

✍ Dawson, E. R. ;Martin, G. W. 📂 Article 📅 1942 🏛 Wiley (John Wiley & Sons) ⚖ 605 KB

dcterinine the boiling range in tlie B.S.T.M. (2) estimnte the nmoiint of urisnturntecl conipouiida (3) detertititic the pnrnffiiis by the niiilitie iniscibility (4) mensure the density at 20" atid compnrc this 7Fith stnndnrd Engler clistillntion nppnrntu8, by menns of tlie motl]fied broniide-hromn

Variability of B vitamin concentrations

Variability of B vitamin concentrations in wheat grain, milling fractions and bread products

✍ F. Batifoulier; M.-A. Verny; E. Chanliaud; C. Rémésy; C. Demigné 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 240 KB

THE USE OF VITAMIN D FROM COD-LIVER OIL

THE USE OF VITAMIN D FROM COD-LIVER OIL IN MILK AND BREAD

✍ Zucker, T. F. 📂 Article 📅 1933 🏛 American Association for the Advancement of Scienc 🌐 English ⚖ 96 KB

Opposite regulation of vitamin D recepto

Opposite regulation of vitamin D receptor by ATRA in AML cells susceptible and resistant to vitamin D-induced differentiation

✍ Elżbieta Gocek; Aleksandra Marchwicka; Hanna Baurska; Agnieszka Chrobak; Ewa Mar 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 873 KB

FACTORS AFFECTING RETENTION OF B VITAMIN

FACTORS AFFECTING RETENTION OF B VITAMINS IN CORN BREAD MADE WITH ENRICHED MEAL : II. RELATION OF CRUST AND CRUMB AND OF BAKING UTENSIL TO RETENTION OF THIAMINE IN CORN BREAD

✍ JUNE K. PACE; JESSIE WHITACRE 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 335 KB

FACTORS AFFECTING RETENTION OF B VITAMIN

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

✍ JUNE K. PACE; JESSIE WHITACRE 📂 Article 📅 1953 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB