"Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties"
written by Ashok K. Shrestha, Jayashree Arcot, Sushil Dhital, Sarah Crennan,
published by Food and Nutrition Sciences, Vol.3 No.10, 2012
has been cited by the following article(s):
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