The effects of dough formation and baking on iron enrichment of bread as studied by electron paramagnetic resonance.
1976
Windle J.J. | Nimmo C.C. | Lew E.J.L.
Bibliographic information
Cereal Chemistry
Volume
53
ISSN
0009-0352
Pagination
v.671-677(5)
Language
English
Note
7 ref.; Summary (En).
Type
Journal Article; Journal Part; Summary
Source
Cereal-Chemistry (USA). (Sep 1976). v. 53(5) p. 671-677.
Corporate Author
Boehringer (C.H.) Sohn, Ingelheim (Germany, F.R.).
2012-11-15
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