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The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles

Bui, Lan T. T and Small, Darryl M (2012) The stability of pyridoxine hydrochloride used as a fortificant in Asian wheat flour noodles. Food Chemistry, 130 (4). pp. 841-846. ISSN 0308-8146

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Item Type: Article
Uncontrolled Keywords: ResPubID25502, Asian noodles, fortification, pyridoxine hydrochloride, vitamin B6, vitamin retention, vitamin stability, vitamins
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Science and Engineering
Depositing User: Yimin Zeng
Date Deposited: 16 Jan 2014 04:49
Last Modified: 25 Sep 2014 04:51
URI: http://vuir.vu.edu.au/id/eprint/23437
DOI: 10.1016/j.foodchem.2011.07.093
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