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Publications by Ute Bindrich

The Bioavailability of Vitamin E in Fortified Processed Foods

Food and Nutrition Sciences
2012English

Related publications

Browning in Processed Foods.

Journal of the Japanese Society of Starch Science
1991English

An in Vitro Method for Estimating Biologically Available Vitamin B6 in Processed Foods

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1986English

Studies on Vitamin Fortified Food

The Japanese Journal of Nutrition and Dietetics
1959English

The Occurence of Vitamin C in Foods

Proceedings of the Nutrition Society
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1953English

Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

Pakistan Journal of Biological Sciences
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2020English

Vitamin a Status and Body Pool Size of Infants Before and After Consuming Fortified Home-Based Complementary Foods

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Development of Vitamin Fortified Low Fat Paneer

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Feasibility of Salt Reduction in Processed Foods in Argentina

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The Distribution of Vitamin B2in Certain Foods

Biochemical Journal
1929English

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