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1947•Journal of NutritionRequires access

The Thiamine and Riboflavin Content of Whole Wheat, Nonenriched and Enriched Flours and of Breads Made Therefrom

N.B. Guerrant, O. B. Fardig

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Key concepts: Riboflavin, Thiamine, Food science, Whole wheat, Vitamin, Wheat flour, Chemistry, Biochemistry

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