Bui, Lan
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Group by: Item type | Date
2003
Bui, Lan (2003) The influence of formulation and processing on the retention of B vitamins in Asian noodles. PhD thesis, Victoria University of Technology.
2008
Bui, Lan and Small, Darryl (2008) The impact of flours and product storage on the thiamin content of Asian noodles. LWT - Food Science and Technology, 41 (2). pp. 262-269. ISSN 0023-6438
2009
Bui, Lan and Small, Darryl M (2009) Riboflavin in Asian noodles: the impact of processing, storage and the efficacy of fortification of three product styles. Food Chemistry, 114 (4). pp. 1477-1483. ISSN 0308-8146