Current Practices in Bread Enrichment. Nutritive Content of Enriched Bread-Reference-Cited by-同舟云学术

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Current Practices in Bread Enrichment. Nutritive Content of Enriched Bread

Published:1956-04 Issue:4 Volume:32 Page:331-334
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Kulp K.,Golosinec O.C.,Shank C.W.,Bradley W.B.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Cook, H. L., and Halvorson, H.: Industrial uses and preferences for nonfat dry milk solids. Univ. Wise. Agric. Exper. Sta. Bull. No. 169, 1950, p. 47.

2. Calcium content of commercial bread;Crespo;Food Res.,1951

3. Goddard, V. R., and Marshall, M. W.: The calcium content of commercial white bread. U.S.D.A. Tech. Bull. No. 1055, 1952.

4. Food enrichment: progress and controversial issues;Williams;J. Agric. & Food Chem.,1954

Cited by 2 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. Amino Acid Composition of Bread Proteins;Journal of the American Dietetic Association;1958-07

2. New Findings in Nutrition Research;Journal of the American Dietetic Association;1957-02

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