Luke
 

Thiamine and riboflavin contents of Finnish breads and corresponding flours

Tietueen suppeat tiedot
dc.contributor.authorHägg, Margareta-
dc.contributor.authorKumpulainen, Jorma-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTTK) / Keskuslaboratorio KLA-
dc.contributor.departmentMaatalouden tutkimuskeskus (MTTK) / Keskuslaboratorio KLA-
dc.date.accepted2001-07-18-
dc.date.accessioned2013-03-19T10:57:16Z
dc.date.accessioned2025-05-29T18:20:08Z
dc.date.available2013-03-19T10:57:16Z
dc.date.created1996-01-11-
dc.date.issued1993-
dc.description.dacok-
dc.description.stav-
dc.description.ubbHelsinki University Press, Book Shop, Vuorikatu 3 A 1, 00100 Helsinki. Yksikön huom.: ETK-
dc.format.bitstreamfalse
dc.format.pagerangep. 216-218-
dc.identifier.isbn952-90-4686-3-
dc.identifier.olddbid410067
dc.identifier.oldhandle10024/469085
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/74358
dc.languageeng-
dc.language.lseng-
dc.language.lsswe-
dc.publisherFinnish Society of Cereal Technology-
dc.publisher.placefi-
dc.publisher.placeHelsinki-
dc.relation.conferenceNordic Cereal Congress; 25, Helsinki, 1993-
dc.relation.ispartofProceedings from the 25th Nordic Cereal Congress : The Nordic Cereal Industry in an Integrating Europe : June 6-9 1993, Helsinki / toim. Tiina Aalto-Kaarlehto ja Hannu Salovaara-
dc.relation.ispartofseriesEKT Series of the Food Science Programme, University of Helsinki-
dc.relation.numberinseries930-
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/469085
dc.subject.agriforstiamiini-
dc.subject.agriforsriboflaviini-
dc.subject.agriforsB-vitamiini-
dc.subject.agriforsleipä-
dc.subject.agriforsviljatuotteet-
dc.subject.finagriRe-
dc.tehNR0101-
dc.titleThiamine and riboflavin contents of Finnish breads and corresponding flours-
dc.typea-

Tiedostot

Kokoelmat

Julkaisut