The fate of thiamin and riboflavin during the preparation of couscous

Author： Bingjing S.   Pomraning G.C.   Graham K.   Clarke D.   Bois C.   Carver V.   Dolinki L.   Smythe C.   Harrison S.   Marshman J.   Brett P.   Y. L.   F. Q.Y.   J. Z.X.   Rahmani N.   Muller H.G.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.55, Iss.1, 1996-01, pp. : 23-27

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