EFFECT OF HEAT UPON THE NUTRITIVE VALUES OF PEANUTS. II. RIBOFLAVIN and PANTOTHENIC ACID CONTENT
- 1 November 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (6) , 512-517
- https://doi.org/10.1111/j.1365-2621.1948.tb16652.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- The B Vitamin Content of Groats and Rolled OatsJournal of Nutrition, 1944
- Studies of the Average American DietJournal of Nutrition, 1943
- PEANUT BUTTER AS A SOURCE OP THIAMIN, CALCIUM, PHOSPHORUS, AND IRON1Journal of Food Science, 1943
- AN ASSAY METHOD FOR PANTOTHENIC ACIDPublished by Elsevier ,1940
- Determining riboflavin -- A fluorometric and biological methodIndustrial & Engineering Chemistry Analytical Edition, 1939
- A Microbiological Assay for RiboflavinIndustrial & Engineering Chemistry Analytical Edition, 1939