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Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432
Waiting 15 to 30 minutes before eating allows the supplement to be absorbed without competition from food
Imaging analysis showed preferential reduction in dangerous deep abdominal fat even in early treatment phases
Techniques like RAPD, AFLP, SSRs, and SNPs have been instrumental in genetic diversity studies and marker-assisted selection (MAS), which accelerates the development of resistant varieties (Bhat et al
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