Vitamin B₆ enrichment of wheat flour : stability and bioavailability
This investigation consisted of two parts: A. stability, B. bioavailability of vitamin B₆ in wheat. Three variables; whole wheat flour (WHW), white flour (W) and W enriched with vitamin B₆ (WB₆) were tested. Stability of vitamin B₆ during bread making and storage of bread and flour was determined. B...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27023 |