CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES
- 1 May 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (3) , 711-715
- https://doi.org/10.1111/j.1365-2621.1980.tb04139.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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- An in vitro method for predicting the bioavailability of iron from foodsThe American Journal of Clinical Nutrition, 1978
- Absorption of fortification iron in breadThe American Journal of Clinical Nutrition, 1973
- Effect of processing on availability of iron salts in liquid infant formula products. Experimental milk-based formulasJournal of Agricultural and Food Chemistry, 1973
- Conversion of ferric to ferrous iron in weight control dietariesJournal of Agricultural and Food Chemistry, 1970
- Conversion of ferric to ferrous iron in weight control dietariesJournal of Agricultural and Food Chemistry, 1970