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doi: 10.1161/01.ATV.15.3.325
Nutrient absorption changes
doi: 10.1097/CM9.0000000000000006 60
Preparation of fortified white and yellow Asian noodles, including dough kneading, cutting, and drying, led to minimal (1.3%) folic acid losses compared to fortified wheat flour
doi: 10.1095/biolreprod59.3.599 [DOI] [PubMed] [Google Scholar] 61
