Effect of Baking Process on Added Folic Acid and Endogenous...

Plant Foods for Human Nutrition 2005 / 06 Vol. 60; Iss. 2

Effect of Baking Process on Added Folic Acid and Endogenous Folates Stability in Wheat and Rye Breads

Elżbieta Gujska, Katarzyna Majewska
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Volume:
60
Language:
english
Pages:
6
DOI:
10.1007/s11130-005-5097-0
Date:
June, 2005
File:
PDF, 121 KB
english, 2005
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