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Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing Cover

Vitamīnu satura izmaiņas pilngraudu rudzu maizes ražošanā / Changes in Vitamin Content during the Whole Grain Rye Bread Processing

Rural Sustainability Research
Volume 29 (2013): Issue 1 (January 2013)
By:  and    
Open Access
|Jul 2013
References

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DOI: https://doi.org/10.2478/plua-2013-0002 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
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Language: English
Page range: 11 - 20
Published on: Jul 3, 2013
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Whole grain rye bread,
thiamine,
riboflavin,
niacin,
α-tocopherol
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 2013 Vija Ozoliņa, Daiga Kunkulberga, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons License.

Volume 29 (2013): Issue 1 (January 2013)
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