Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads

Plant Foods for Human Nutrition

Volumn 60, Issue 2, 2005, Pages 37-42

  Gujska, Elzbieta ^a   Majewska, Katarzyna ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Bread; Folate; Fortification; HPLC; Rye; Wheat

Indexed keywords

FOLIC ACID;

ARTICLE; BREAD; COOKING; DIET SUPPLEMENTATION; FERMENTATION; FOOD ANALYSIS; FOOD HANDLING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; METHODOLOGY; RYE; WHEAT;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COOKERY; FERMENTATION; FOLIC ACID; FOOD ANALYSIS; FOOD TECHNOLOGY; FOOD, FORTIFIED; SECALE CEREALE; TRITICUM;

BOVINAE; SACCHAROMYCES CEREVISIAE; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 22144495809     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-005-5097-0     Document Type: Article

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