Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three product styles

Published 2008 View Full Article

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Title
Riboflavin in Asian noodles: The impact of processing, storage and the efficacy of fortification of three product styles
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 114, Issue 4, Pages 1477-1483
Publisher
Elsevier BV
Online
2008-11-28
DOI
10.1016/j.foodchem.2008.11.048

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