Studies on the composition of food. 2. Comparison of the nutrient content of bread made conventionally and the Chorleywood bread process.
D001205:Ascorbic Acid / Q000032:analysis; D001939:Bread; D002241:Carbohydrates / Q000032:analysis; D005504:Food Analysis; D005525:Food-Processing Industry; D008055:Lipids / Q000032:analysis; D009539:Nicotinic Acids / Q000032:analysis; D011506:Proteins / Q000032:analysis; D013831:Thiamine / Q000032:analysis
D002241:Carbohydrates; D008055:Lipids; D009539:Nicotinic Acids; D011506:Proteins; D001205:Ascorbic Acid; D013831:Thiamine