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Effect of cooking methods on the stability of thiamin and f..:
Silveira, Carlos Mário Martins
;
Moreira, Ana Vládia Bandeira
;
Martino, Hércia Stampini Duarte
...
International Journal of Food Sciences and Nutrition. 68 (2016) 2 - p. 179-187 , 2016
Link:
https://doi.org/10.1080/09637486.2016.1226273
RT Journal T1
Effect of cooking methods on the stability of thiamin and folic acid in fortified rice
UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_09637486.2016.1226273&Exemplar=1&LAN=DE A1 Silveira, Carlos Mário Martins A1 Moreira, Ana Vládia Bandeira A1 Martino, Hércia Stampini Duarte A1 Gomide, Renata Sena A1 Pinheiro, Soraia Silva A1 Della Lucia, Ceres Mattos A1 Pinheiro-Sant'ana, Helena Maria PB Informa UK Limited YR 2016 SN 0963-7486 SN 1465-3478 JF International Journal of Food Sciences and Nutrition VO 68 IS 2 SP 179 OP 187 LK http://dx.doi.org/https://doi.org/10.1080/09637486.2016.1226273 DO https://doi.org/10.1080/09637486.2016.1226273 SF ELIB - SuUB Bremen
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