Controlled release of thiamin in a glassy κ-carrageenan/glucose syrup matrix

Author:

Panyoyai Naksit,Bannikova Anna,Small Darryl M.,Kasapis Stefan

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference44 articles.

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3. Thiamin stability in solids as affected by the glass transition;Bell;Journal of Food Science,2000

4. The influence of formulation and processing on stability of thiamin in three styles of Asian noodles;Bui;Food Chemistry,2007

5. The stability of water-soluble vitamins and issues in the fortification of foods;Bui,2013

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