Vitamin of B group content in different sorts of macaroni
1994
Wituszynska, B. (Akademia Medyczna, Gdansk (Poland). Katedra i Zaklad Bromatologii) | Kalicka, D. | Bialek, K. | Biernacka, A.
In the paper there are given results of study on 16 sorts of macaroni. The content of B group vitamins (thiamin, riboflavin, nicotinic acid, vitamin B6) in macaroni were differentiated and dependent on the shape of estimated macaroni and on technological process parameters. The vitamin contents in home made macaroni were somewhat lower than in industrial ones, but their retention after cooking was better
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