Thiamine Retention in the Baking of Muffins and Biscuits1-Reference-Cited by-同舟云学术

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Thiamine Retention in the Baking of Muffins and Biscuits1

Published:1947-08 Issue:8 Volume:23 Page:690-692
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

ARNY EDITH BOARDMAN,HANNING FLORA

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference7 articles.

1. The thiamin (vitamin B1) values of wheat germ muffins;FINCKE;J. Am. Dietet. A.,1941

2. Thiamin retention in self-rising flour biscuits;BARACKMAN;Cereal Chern.,1942

3. Influence of ingredients on thiamin content of biscuits;WILLIAMS;Food Research,1944

4. Nutritional aspects of an improvement in baking powder formulation;MELNICK;J. Am. Dietet. A.,1945

5. Influence of ingredients on thiamine retention and quality in baking powder biscuits;BRIANT;Cereal Chern.,1946

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The Thermal Destruction of Vitamin B1 in Foods;Advances in Food Research;1955

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