Comparisons with American and Arabic Breads: Composition and Preparation Iranian Breads1-Reference-Cited by-同舟云学术

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Comparisons with American and Arabic Breads: Composition and Preparation Iranian Breads1

Published:1969-09 Issue:3 Volume:55 Page:262-266
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

KOUHESTANI AKHTAR,GHAVIFEKR HOSSEIN,RAHMANIAN MUNIRE,MAYURIAN HESHMAT,SARKISSIAN NAZENIK

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference11 articles.

1. HEDAYAT, J., AND SEN-GUPTA, P. N.: Nutrition Survey in Iran 1962-1967. Unpublished data.

2. Official Methods of Analysis. 9th ed,1960

3. The Chemical Analysis of Food. 5th ed;PEARSON,1962

4. Methode de dosage simultane par voie chimique de la vitamine B1 (thiamine), de la vitamine B2 (riboflavine) and de la vitamine PP (acide nicotinique) dans les produits alimentaires et les aliments du betail. Bale: Dept. des Vitamines, F. Hoffman-LaRoche et Cie, S. A., 1960.

5. Food Composition Tables. Minerals and Vitamins. FAO Nutritional Studies No. 11, 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. The Westernization of Iranian Culinary Culture;Iranian Studies;2003-03

2. High phytic acid in Iranian breads;Journal of the American Dietetic Association;1974-12

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