| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542866 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Improved the stability of reduced folate in fortified white bread using microencapsulation. ⺠Milk ingredients together with sodium ascorbate as effective microencapsulating agents. ⺠Skim milk powder proved to be a practical mode for delivering reduced folate in bread.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Stephen Tomiuk, Yazheng Liu, Tim J. Green, Maria J. King, Paul M. Finglas, David D. Kitts,