ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90% or more (range 79-105%) in fresh products made from flours stored less than 6 months, with similar retentions (range 72-108%) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than 50%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb06576.x
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