| 000 | 01352 a2200385 4500 | ||
|---|---|---|---|
| 005 | 20250515160018.0 | ||
| 264 | 0 | _c20090518 | |
| 008 | 200905s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2008.01008.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMartinez-Villaluenga, C | |
| 245 | 0 | 0 |
_aEffect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. _h[electronic resource] |
| 260 |
_bJournal of food science _c |
||
| 300 |
_aC49-55 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAntioxidants _xanalysis |
| 650 | 0 | 4 |
_aBread _xanalysis |
| 650 | 0 | 4 | _aFlour |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood, Organic |
| 650 | 0 | 4 |
_aFree Radical Scavengers _xanalysis |
| 650 | 0 | 4 | _aOxidation-Reduction |
| 650 | 0 | 4 |
_aRiboflavin _xanalysis |
| 650 | 0 | 4 |
_aSecale _xchemistry |
| 650 | 0 | 4 |
_aThiamine _xanalysis |
| 650 | 0 | 4 |
_aTriticum _xchemistry |
| 700 | 1 | _aMichalska, A | |
| 700 | 1 | _aFrias, J | |
| 700 | 1 | _aPiskula, M K | |
| 700 | 1 | _aVidal-Valverde, C | |
| 700 | 1 | _aZieliński, H | |
| 773 | 0 |
_tJournal of food science _gvol. 74 _gno. 1 _gp. C49-55 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2008.01008.x _zAvailable from publisher's website |
| 999 |
_c18644336 _d18644336 |
||