The change in thiamin content of breakfast cereals during cooking. [electronic resource]

By:

WHITE, E G

Contributor(s):

MURRAY, M
MAVEETY, D J

Producer: 20101028Description: 770 p. digitalISSN:

0002-8223

Subject(s):

Breakfast
Cooking
Edible Grain
Humans
Thiamine
Vitamins

In: Journal of the American Dietetic Association vol. 22

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The change in thiamin content of breakfast cereals during cooking.

APA

WHITE E. G., MURRAY M. & MAVEETY D. J. (20101028). The change in thiamin content of breakfast cereals during cooking. : Journal of the American Dietetic Association.

Chicago

WHITE E G, MURRAY M and MAVEETY D J. 20101028. The change in thiamin content of breakfast cereals during cooking. : Journal of the American Dietetic Association.

Harvard

WHITE E. G., MURRAY M. and MAVEETY D. J. (20101028). The change in thiamin content of breakfast cereals during cooking. : Journal of the American Dietetic Association.

MLA

WHITE E G, MURRAY M and MAVEETY D J. The change in thiamin content of breakfast cereals during cooking. : Journal of the American Dietetic Association. 20101028.

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