著者

渡辺 保人 藤井 義正 菅野 栄

出版者

日本ビタミン学会

雑誌

ビタミン (ISSN:0006386X)

巻号頁・発行日

vol.13, pp.599-602, 1957

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Thiaminehydrochloride, thiaminedicetylsulfate, dibenzoylthiamine and thiaminemonorhodanate were added to various kinds of wheat flour and stored at room temperature for 30 days in summer, and then their stabilities were compared. The stabilities were found to be independent of the kind of flour. The stability was found to vary according to the kinds of derivatives.