Further Studies on Nutritional Improvement of Cereal Flours and Cereal Grains with Yeast1
- 1 February 1947
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 23 (2) , 113-119
- https://doi.org/10.1016/s0002-8223(21)43652-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Dietary Requirements for Fertility and Lactation1 XXXIII. Brewers’ and Cultured Food Yeasts as Sources of Proteins and the Vitamin B Complex for Growth, Reproduction and LactationJournal of the American Dietetic Association, 1946
- Nutritional Improvement of Cereal Flours and Cereal Grains1Journal of the American Dietetic Association, 1946
- Riboflavin as a Factor in Economy of Food UtilizationJournal of Nutrition, 1941