Effect of Fermentation and Oil Incorporation on the Retention of E Vitamers During Breadmaking
Author:
Affiliation:
1. School of Applied Sciences, P.O. Box 2476, Royal Melbourne Institute of Technology, Melbourne, VIC 3001, Australia.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference29 articles.
1. AACC International. Approved Methods of Analysis, 11th Ed. Method 44-15.02. Moisture—Air-oven methods. Approved October 30, 1975. http://dx.doi.org/10.1094/AACCIntMethod-44-15.02. Available online only. AACC International: St. Paul, MN.
2. Fortification of Vitamin B12 to Flour and the Metabolic Response
3. Mineral Fortification of Whole Wheat Flour: An Overview
4. Developing functional foods using red palm olein. IV. Tocopherols and tocotrienols
5. Molecular mechanism of α-tocopherol action
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