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

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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
URI https://vuir.vu.edu.au/id/eprint/23437
DOI 10.1016/j.foodchem.2011.07.093
Official URL http://www.sciencedirect.com/science/article/pii/S...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Science and Engineering
Keywords ResPubID25502, Asian noodles, fortification, pyridoxine hydrochloride, vitamin B6, vitamin retention, vitamin stability, vitamins
Citations in Scopus 7 - View on Scopus
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