School of Science and Health, The University of Western Sydney, Hawkesbury Campus, Richmond, NSW, Australia
Food Science and Technology, School of Chemical Sciences and Engineering, The University of New South Wales, Sydney 2052, Australia
Centre for Nutrition and Food Sciences, The University of Queensland, St. Lucia, Brisbane, Qld 4072, Australia
Nu-Mega Ingredients Pty Ltd, Eight Miles Plain, Queensland 4113, Australia
Copyright © 2012 Ashok K. Shrestha, Jayashree Arcot, Sushil Dhital, Sarah Crennan et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
A. Shrestha, J. Arcot, S. Dhital and S. Crennan, "Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties,"
Food and Nutrition Sciences, Vol. 3 No. 10, 2012, pp. 1445-1452. doi:
10.4236/fns.2012.310188.