Stability and dietary contribution of vitamin E added to bread

Cereal Chemistry

Volumn 77, Issue 2, 2000, Pages 159-162

  Ranhotra, G S ^a   Gelroth, J A ^a   Okot Kotber, B M ^b  

^a American Institute of Baking   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADVERSE EFFECT; ANTIOXIDANT EFFECT; BREAD QUALITY; DAILY INTAKE; FORTIFIED FOODS; SHELF LIFE; TOCOPHERYL ACETATE; VITAMIN-E;

FOOD PRODUCTS;

ALPHA TOCOPHEROL;

ARTICLE; BREAD; CONTROLLED STUDY; DRUG POTENCY; DRUG STABILITY; FOOD PROCESSING; FOOD QUALITY; SHELF LIFE; VITAMIN SUPPLEMENTATION;

EID: 0034023329     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.2.159     Document Type: Article

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