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 |
| Download/View statistics | View download statistics for this item |
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