ABSTRACTThe recovery of vitamin A in processed foods made from fortified flours and recovery of vitamin A in some of them after shelf storage were studied. Products prepared were white pan bread, corn bread, corn mush, cakes, pancakes, spaghetti, and corn curls. Retention generally was 90 or more (range 79‐105) in fresh products made from flours stored less than 6 months, with similar retentions (range 72‐108) when the products were stored at room temperature for 5 or 6 days, except for corn curls where retention in the fresh product was less than
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