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Standard values for vitamin B1 content of loaf bread from flour of different extraction rates. 3. Comparison of market rye and wheat breads.

Barry Thomas, L. Tunger

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Key concepts: Food science, Mathematics, Whole wheat, Bread making, Wheat flour, Wheat bread, Vitamin, Extraction (chemistry)

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Standard values for vitamin B1 content of loaf bread from flour of different extraction rates. 3. Comparison of market rye and wheat breads. — Research Paper | ScholarLens