Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"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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[4]	Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.10.029

[5]	Use of encapsulation technology to enrich and fortify bakery, pasta, and cereal-based products Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.10.029

[6]	Standardization of formulation and processing conditions for development of nutritional carabeef cookies Nutrition & Food Science, 2015 DOI:10.1108/NFS-02-2015-0017

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[9]	Microencapsulation can be a novel tool in wheat flour with micronutrients fortification: current trends and future applications - a review Czech Journal of Food Sciences, 2013 DOI:10.17221/110/2013-CJFS

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