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	1.	Improving the nutritive value of flour; further studies on the effect of supplementing enriched flour with B-complex vitamins and some observations on the use of 80% extraction flour. [electronic resource] by WESTERMAN, B D TEMPLETON, F Producer: 20081016 In: The Journal of nutrition vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Improving the nutritive value of flour; the effect of supplementing enriched flour with other B-complex vitamins. [electronic resource] by WESTERMAN, B D HALL, G Producer: 20100318 In: The Journal of nutrition vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Improving the nutritive value of flour. IV. The significance of the use of enriched flour in the diet. [electronic resource] by WESTERMAN, B D STONE, M Producer: 20040215 In: The Journal of nutrition vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	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 WESTERMAN, B D LINN, D R Producer: 20071227 In: The Journal of nutrition vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	B-complex vitamins in meat; thiamin and riboflavin content of raw and cooked pork. [electronic resource] by VAIL, G E WESTERMAN, B D Producer: 20100318 In: Food research vol. 11 Availability: No items available. Save to lists Add to cart (remove)
	6.	Improving the nutritive value of flour. VIII. Lysine, tryptophan, valine and methionine as supplements to the protein in flour. [electronic resource] by WESTERMAN, B D KANNARR, J ROHRBOUGH, M Producer: 20020501 In: The Journal of nutrition vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Improving the nutritive value of flour. V. The effect of the use of defatted wheat germ. [electronic resource] by WESTERMAN, B D ROACH, F STONE, M Producer: 20040215 In: The Journal of nutrition vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Improving the nutritive value of flour. VII. Supplementing the protein in flour with amino acids. [electronic resource] by WESTERMAN, B D HAYS, B SCHONEWEIS, B Producer: 20020501 In: The Journal of nutrition vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Improving the nutritive value of flour. VI. A comparison of the use of soya flour and wheat germ. [electronic resource] by WESTERMAN, B D OLIVER, B MAY, E Producer: 20030501 In: The Journal of nutrition vol. 54 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Vitamins in meat; effect of treatment of animals before slaughter on B vitamins in pork. [electronic resource] by DALE, H MACKINTOSH, D L WESTERMAN, B D Producer: 20020501 In: Journal of the American Dietetic Association vol. 32 Availability: No items available. Save to lists Add to cart (remove)
	11.	B-complex vitamins in meat. IV. Influence of storage time and temperature on the vitamins in pork roasts. [electronic resource] by WESTERMAN, B D VAIL, G E KALEN, J STONE, M MACKINTOSH, D L Producer: 20040215 In: Journal of the American Dietetic Association vol. 28 Availability: No items available. Save to lists Add to cart (remove)
	12.	B-complex vitamins in meat. III. Influence of storage temperature and time on the vitamins in pork muscle. [electronic resource] by WESTERMAN, B D VAIL, G E KALEN, J STONE, M MACKINTOSH, D L Producer: 20040215 In: Journal of the American Dietetic Association vol. 28 Availability: No items available. Save to lists Add to cart (remove)