Proximate Components in Selected Variety Breads Commercially Produced in Major U.S. Cities
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 49 (2) , 642-644
- https://doi.org/10.1111/j.1365-2621.1984.tb12488.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Nutritive value of selected variety breads and pastasJournal of the American Dietetic Association, 1984