Improving the nutritive value of flour; the use of enriched and non-enriched flour in diets similar to those consumed by certain low-income groups in South Carolina. [electronic resource]

By: Contributor(s): Producer: 20071227Description: 421-34 p. digitalISSN:
  • 0022-3166
Subject(s): Online resources: In: The Journal of nutrition vol. 38
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Publication Type: Journal Article

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