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Kaley Capitano, D.O. - Non-Operative Orthopedics & Sports Medicine | Regenerative Medicine | Physician at Olympia Orthopaedic Associates | Team Physician for Saint Martin's University | LinkedIn

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Length:8 through 17mm

A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant