Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/80260
Type: Artigo de periódico
Title: INFLUENCE OF PROCESSING AND COOKING ON THE RETENTION OF THIAMINE, RIBOFLAVIN AND NIACIN IN SPAGHETTI
Author: WATANABE, E
CIACCO, CF
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/0308-8146(90)90057-B
Date Issue: 1990
Appears in Collections:Unicamp - Artigos e Outros Documentos

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