Bibliographic Details
| Title: |
The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread |
| Authors: |
Helou, C., Gadonna-Widehem, P., Robert, N., Branlard, G., Thebault, J., Librere, S., Jacquot, S., Mardon, J., Piquet-Pissaloux, A., Chapron, S. |
| Source: |
FOOD AND FUNCTION. 7(6):2498-2507 |
| Availability: |
http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN378865746&indx=1&recIds=ETOCRN378865746 |
| Database: |
British Library Document Supply Centre Inside Serials & Conference Proceedings |
