The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour - Concepedia

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The effects of various thermal processes on protein quality, vitamins and selenium content in whole-grain wheat and white flour

74

Citations

28

References

1987

Year

B. Häkansson, Margaretha Jägerstad, Rickard Öste, B. Åkesson, Lena Jönsson

Journal of Cereal Science

Food ChemistryNutritionVarious Thermal ProcessesFood CompositionFood QualityFood AnalysisAgricultural EconomicsWhite FlourGrain QualitySelenium ContentGrain StorageHealth Sciences

References

	Year	Citations

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