| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601725 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Pyridoxine hydrochloride has been evaluated as a fortificant of Asian noodles. ⺠Overall retention was similar for the three styles of noodles that were evaluated. ⺠There was an enhancement in Pyridoxine levels in the final cooked noodles. ⺠Losses occurred at most stages, the greatest during steps involving heating. ⺠Duration of heat processing appeared to be more important than noodle pH.
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Authors
Lan T.T. Bui, Darryl M. Small,