Stability of added and in situ-produced vitamin B12 in breadmaking

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Edelmann , M , Chamlagain , B S , Santin , M , Kariluoto , S & Piironen , V 2016 , ' Stability of added and in situ-produced vitamin B12 in breadmaking ' , Food Chemistry , vol. 204 , pp. 21-28 . https://doi.org/10.1016/j.foodchem.2016.02.071

Title: Stability of added and in situ-produced vitamin B12 in breadmaking
Author: Edelmann, Minnamari; Chamlagain, Bhawani Shankar; Santin, Marco; Kariluoto, Susanna; Piironen, Vieno
Contributor organization: Department of Food and Nutrition
Food quality and safety: lipids, vitamins and other bioactive compounds
Food Sciences
Date: 2016-02-10
Language: eng
Number of pages: 8
Belongs to series: Food Chemistry
ISSN: 0308-8146
DOI: https://doi.org/10.1016/j.foodchem.2016.02.071
URI: http://hdl.handle.net/10138/173425
Subject: 116 Chemical sciences
416 Food Science
Breadmaking
Stability
Cyanocobalamin
Hydroxocobalamin
In situ-produced vitamin B12
Peer reviewed: Yes
Usage restriction: openAccess
Self-archived version: acceptedVersion


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