Evaluation of Vitamin D<sub>3</sub> and D<sub>2</sub> Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

Evaluation of Vitamin D₃ and D₂ Stability in Fortified Flat Bread Samples During Dough Fermentation, Baking and Storage.

Tabibian, Mehrnaz; Torbati, Mohammadali; Afshar Mogaddam, Mohammad Reza; Mirlohi, Maryam; Sadeghi, Malihe; Mohtadinia, Javad.

Affiliation

Tabibian M; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Torbati M; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
Afshar Mogaddam MR; Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
Mirlohi M; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Isfahan University of Medical Science, Isfahan, Iran.
Sadeghi M; Department Food Hygiene and Safety, Faculty of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.
Mohtadinia J; Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.

Adv Pharm Bull ; 7(2): 323-328, 2017 Jun.

Article in En | MEDLINE | ID: mdl-28761835