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Effect of process parameters on vitamins and sensory acceptability in micronutrient‐fortified soymilk prepared by small‐scale batch processing
Effects of holding time before cooling, cooling method, and light or dark refrigerated storage on the stability of vitamin A, vitamin C, thiamine, riboflavin, and folate were investigated in fortified and unfortified soymilk. Vitamin C loss (6%) and mild vitamin A isomerization occurred when soymilk...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10002871/ https://www.ncbi.nlm.nih.gov/pubmed/36911816 http://dx.doi.org/10.1002/fsn3.3161 |