F. Batifouliera, , , M.-A. Vernya, E. Chanliaudb, C. Rémésya, C. Demignéa
Effect of different breadmaking methods on thiamine, riboflavin and pyridoxine contents of wheat bread
Journal of Cereal Science
Volume 42, Issue 1, July 2005, Pages 101-108
- DOI:
http://dx.doi.org/doi:10.1016/j.jcs.2005.03.003
