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The folate losses observed after the boiling (process A) or steaming (process B) of raw noodles, drying of fresh noodles prepared by either of the two types of noodle processing methods, and cooking (boiling) of dried noodles prepared using processes A or B were 42% or 20%, 0%, and 72% or 53%, resp., compared to the initial content of added folic acid in fortified rice 459

Carnitine is a component of animal protein that helps with energy transfer and the manufacture of cheddar proteins

Each nucleotide contains three functional groups: a sugar, a base, and phosphate (figure 7.4)

Always place your battery inside the bag before you start charging