Preparation of fortified white and yellow Asian noodles, including dough kneading, cutting, and drying, led to minimal (1.3%) folic acid losses compared to fortified wheat flour
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The results regarding this showed that total chlorophyll content was significantly high in Basmati-515, with values of 3.28 and 4.2 mg kg 1 FW in alkaline and acidic soils, respectively
B6/P5P, iron, magnesium if indicated) reduce the risk of activation