title: Changes in the vitamin content of cereals during hydrothermal processes (flaking, puffing, extrusion).
authors.affiliation: National Institute of Food Hygiene and Nutrition, Budapest, Hungary.
authors.forename: E
authors.initials: E
authors.lastname: Barna
authors.forename: F
authors.initials: F
authors.lastname: Léder
authors.forename: E
authors.initials: E
authors.lastname: Dworschák
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D005511:Food Handling; D014803:Vitamin B Complex / Q000032:analysis*
chemical_list: D014803:Vitamin B Complex