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The release of riboflavin from whey microbeads under in vitro and in vivo gastrointestinal conditions was evaluated. Release of riboflavin from whey protein microbeads subjected to in vitro gastric digestion was rapid. To limit the release of riboflavin the microbeads were convection dried at 30 °C. Effects of temperature, pH and simulated gastric salts on the release of riboflavin from dried beads...
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