Edible coating materials—their properties and use in the fortification of rice with folic acid-Reference-Cited by-同舟云学术

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Edible coating materials—their properties and use in the fortification of rice with folic acid

Published:2003-01 Issue:9-10 Volume:36 Page:921-928
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Shrestha Ashok K.,Arcot Jayashree,Paterson Janet L.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Agar;Armisen,1999

2. Development and application of methods for evaluating cooking and eating quality of rice;Batcher;Rice Journal,1956

3. A novel process for fortification of rice;Bramall;Food Technology in Australia,1986

4. Experimental design;Cochran,1957

5. Nutrient stability of fortified cereal products;Cort;Food Technology,1976

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2. Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice;Frontiers in Nutrition;2024-07-31

3. Evaluation of the efficiency of various folic acid microencapsulation techniques for rice vermicelli (Khanom Jeen) fortification;Food and Humanity;2024-05

4. Evaluation of the Efficiency of Various Folic Acid Microencapsulation Techniques for Rice Vermicelli (Khanom Jeen) Fortification;2023

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