Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents
- DOI
- 10.1016/s0308-8146(99)00074-6
- Published
- 1999-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s0308-8146-99-00074-6,
title = {Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents},
author = {Salah E.O Mahgoub and Babiker M Ahmed and Mustafa M.O Ahmed and El Nazeer A.A.El Agib},
year = {1999},
journal = {Food Chemistry},
doi = {10.1016/s0308-8146(99)00074-6},
url = {https://doi.org/10.1016/s0308-8146(99)00074-6}
}RIS
TY - JOUR TI - Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents AU - Salah E.O Mahgoub AU - Babiker M Ahmed AU - Mustafa M.O Ahmed AU - El Nazeer A.A.El Agib PY - 1999 JO - Food Chemistry DO - 10.1016/s0308-8146(99)00074-6 UR - https://doi.org/10.1016/s0308-8146(99)00074-6 ER -
APA
Mahgoub, S. E., Ahmed, B. M., Ahmed, M. M., & Agib, E. N. A. (1999). Effect of traditional Sudanese processing of kisra bread and hulu-mur drink on their thiamine, riboflavin and mineral contents. Food Chemistry. https://doi.org/10.1016/s0308-8146(99)00074-6
Source records
- crossref · retrieved 2026-09-27T11:25:51.698Z