thiamine and riboflavin contents of various flour types produced in different region of turkey

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ID: 136678
2002
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Abstract
In this study, thiamine and riboflavin values of 86 wheat flour samples (30 Type 550, 30 Type 650 and 26 Type 850) from 30 different factories in 19 different city of 7 different region of Turkey were examined. Significant differences in average thiamine and riboflavin values were observed among 86 flour samples in term of flour types. Variations among flour samples from different factories in thiamine and riboflavin values were not found at significant level statistically (P < 0.05). The highest thiamine and riboflavin values were found in the flour samples belong to the region of East Black Sea but not at statistically significant levels. The differences were significant for the flour type at statistically level. The vitamin contents increased together with flour extraction rate and ash content.
Reference Key
ekinci2002pamukkalethiamine Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Raci Ekinci;S. Sezgin Ünal
Journal cell stress & chaperones
Year 2002
DOI
DOI not found
URL
http://dergipark.ulakbim.gov.tr/pajes/article/view/5000089823
Keywords
civil engineering (general)

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