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Volumn 64, Issue 2, 2009, Pages 129-134

Folates stability in two types of rye breads during processing and frozen storage

Author keywords

Baking; Bread; Folate; High performance liquid chromatography; Rye; Storage

Indexed keywords

FOLIC ACID;

EID: 70349308629     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-009-0114-3     Document Type: Article
Times cited : (32)

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