Publication | Open Access
Vitamin B12 added as a fortificant to flour retains high bioavailability when baked in bread
22
Citations
17
References
2018
Year
Food ChemistryNutritionVitamin NutritionNutrient BioavailabilityBiochemistryFood AnalysisVitamin B12Vitamin B ComplexPublic HealthMetabolismFood ComponentRetains High BioavailabilityHealth Sciences
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