Studies on the composition of food. 4. Comparison of the nutrient content of retail white bread made conventionally and by the Chorleywood Bread Process

MeSH terms

• Amino Acids / analysis
• Bread / analysis*
• Carbohydrates / analysis
• Fats / analysis
• Fatty Acids / analysis
• Folic Acid / analysis
• Food-Processing Industry*
• Iron / analysis
• Nicotinic Acids / analysis
• Nutritional Physiological Phenomena*
• Potassium / analysis
• Proteins / analysis
• Pyridoxine / analysis
• Riboflavin / analysis
• Sodium / analysis
• Thiamine / analysis
• United Kingdom
• Water / analysis