National Flour (82½ Per Cent Extraction) and Bread-Reference-Cited by-同舟云学术

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National Flour (82½ Per Cent Extraction) and Bread

Published:1944-12 Issue:3921 Volume:154 Page:788-790
ISSN:0028-0836
Container-title:Nature
language:en
Short-container-title:Nature

Author:

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/154788a0.pdf

Reference2 articles.

1. "High Vitamin Flour" (Ministry of Food., October 1944). cf. also Milling, Nov. 4, 1944).

2. Nature, 154, 582 (1944).

Cited by 8 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 nutrient content of UK wheat flours between 1957 and 1980;Journal of the Science of Food and Agriculture;1982-12

2. Changes in the Fibre Content of the British Diet;Nature;1972-08

3. European Conference of the Nutrition Society;Proceedings of the Nutrition Society;1947-12

4. The Value of Wheat Offals for Milk Production;Proceedings of the Nutrition Society;1946-03

5. Vitamin Values of Different Types of Flour;Proceedings of the Nutrition Society;1946-03

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