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

Author: Gujska Elżbieta   Majewska Katarzyna  

Publisher: Springer Publishing Company

ISSN: 0921-9668

Source: Plant Foods for Human Nutrition, Vol.60, Iss.2, 2005-06, pp. : 37-42

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content