Studies on the composition of food. 4. Comparison of the nutrient content of retail white bread made conventionally and by the Chorleywood Bread Process.
D000596:Amino Acids / Q000032:analysis; D001939:Bread / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis; D005223:Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D005492:Folic Acid / Q000032:analysis; D005525:Food-Processing Industry; D007501:Iron / Q000032:analysis; D009539:Nicotinic Acids / Q000032:analysis; D009747:Nutritional Physiological Phenomena; D011188:Potassium / Q000032:analysis; D011506:Proteins / Q000032:analysis; D011736:Pyridoxine / Q000032:analysis; D012256:Riboflavin / Q000032:analysis; D012964:Sodium / Q000032:analysis; D013831:Thiamine / Q000032:analysis; D006113:United Kingdom; D014867:Water / Q000032:analysis
D000596:Amino Acids; D002241:Carbohydrates; D005223:Fats; D005227:Fatty Acids; D009539:Nicotinic Acids; D011506:Proteins; D014867:Water; D005492:Folic Acid; D012964:Sodium; D007501:Iron; D011736:Pyridoxine; D011188:Potassium; D012256:Riboflavin; D013831:Thiamine