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

Food Chemistry

Volumn 114, Issue 4, 2009, Pages 1477-1483

  Bui, Lan T T ^a   Small, Darryl M ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Asian noodles; Fortification; Micronutrients; Riboflavin; Vitamin retention

Indexed keywords

EID: 60249101038     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.11.048     Document Type: Article

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