Investigation of the effect of different storage conditions on vitamin content of enriched pasta product-Reference-Cited by-同舟云学术

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Investigation of the effect of different storage conditions on vitamin content of enriched pasta product

Published:2019-12-17 Issue:8 Volume:11 Page:701-712
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Ayhan D. Kütük¹,Köksel H.¹²

Affiliation:

1. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.

2. Department of Nutrition and Dietetics, Istinye University, Istanbul, Turkey.

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2019.1575

Reference10 articles.

1. Investigation of vitamin B contents of breads produced from fortified flours under different conditions

2. Vitamin analysis for the health and food science

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of different harvest times and processing methods on the vitamin content of Leymus;Frontiers in Nutrition;2024-09-13

2. In vitro bioaccessibility of vitamins B1, B2, and B3 from various vegetables;Food Chemistry;2023-01

3. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking;Molecules;2022-07-14

4. The Impact of Cereal Grain Composition on the Health and Disease Outcomes;Frontiers in Nutrition;2022-05-25

5. Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5;Nutrients;2022-01-22

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