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- W2988793559 abstract "Etghtdlfferent samples of wheaten bread submitted by the Wheat Board were investigated in respect of nutrient content and the nutritive value of the protein in the breQd. The results indicate that a decrease in the extraction rate of the meal from which bread is baked consistently leads to a loss of certain protective nutrients, namely assimilable protein, minerals and Vitamins. The deference's in respect of protective nutrient content between standard brown (90% extraction) and standard white (80% extraction) breads are, however, not very great, whilst 'super white' bread is the poorest in this respect among South African breads." @default.
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- W2988793559 date "1978-11-01" @default.
- W2988793559 modified "2023-09-26" @default.
- W2988793559 title "Investigation of the relative nutritive value of certain types of bread produced in South Africa" @default.
- W2988793559 hasPublicationYear "1978" @default.
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