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Human Genomics Proteomics
1982 - 1985 Journal articles | 2009 Liu J
Rodriguez WE, Wahlang B, Wang Y, Zhang J, Vadhanam MV, Joshi-Barve S, et al
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
