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

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http://hdl.handle.net/10138/173425

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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: University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
University of Helsinki, Department of Food and Nutrition
Date: 2016-02-10
Language: eng
Number of pages: 8
Belongs to series: Food Chemistry
ISSN: 0308-8146
URI: http://hdl.handle.net/10138/173425
Subject: 116 Chemical sciences
416 Food Science
Breadmaking
Stability
Cyanocobalamin
Hydroxocobalamin
In situ-produced vitamin B12
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