Print Email Facebook Twitter Influence of small quantities of thiamine on baking quality of wheat flour Title Influence of small quantities of thiamine on baking quality of wheat flour Author Centraal Instituut voor Voedingsonderzoek TNO Afdeling Graan, Meel en Broodonderzoek Hintzer, H.M.R. Publication year 1949 Subject Nutrition To reference this document use: http://resolver.tudelft.nl/uuid:78060dce-3aae-4cfd-b33d-00aa5edde0ba TNO identifier 287376 Source Cereal chemistry, 26 (26), 258-264 Document type article Files PDF hintzer-1949-thiamine.pdf