Abstract
It has long been known that the vitamins of cereals are not evenly distributed throughout the grain but are concentrated mainly in the outer coats and in the germ, which consists of the embryo and attached scutellum.
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References
Hinton, J. J. C., J. Soc. Chem. Ind., London, 61, 143 (1942).
Hinton, J. J. C., Biochem. J., 38, 214 (1944).
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NICHOLLS, L. Thiamine of Milled Raw and Parboiled Rice. Nature 160, 298 (1947). https://doi.org/10.1038/160298a0
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DOI: https://doi.org/10.1038/160298a0
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