Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn-Soy-Milk Food Blend Fortified with Exogenous Iron Sources
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1088-1091
- https://doi.org/10.1111/j.1365-2621.1985.tb13018.x
Abstract
No abstract availableKeywords
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