TY  - GEN
AU  - Martinez-Villaluenga,C
AU  - Michalska,A
AU  - Frias,J
AU  - Piskula,M K
AU  - Vidal-Valverde,C
AU  - Zieliński,H
TI  - Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread
SN  - 1750-3841
PY  - 2009///0518
KW  - Antioxidants
KW  - analysis
KW  - Bread
KW  - Flour
KW  - Food Handling
KW  - methods
KW  - Food, Organic
KW  - Free Radical Scavengers
KW  - Oxidation-Reduction
KW  - Riboflavin
KW  - Secale
KW  - chemistry
KW  - Thiamine
KW  - Triticum
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/j.1750-3841.2008.01008.x
ER  -