Effect of processing on cereal folates
Published Feb 26, 2021 · H. Boz
Journal of Cereal Science
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Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayWhole grain cereals and products containing whole grain have higher folate content, and dough fermentation and germination can significantly increase this content in bakery products.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.