IRON FORTIFICATION OF DEHYDRATED MASHED POTATOES
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 552-554
- https://doi.org/10.1111/j.1365-2621.1974.tb02945.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- FLAVOR QUALITY AND STABILITY OF POTATO FLAKES Effects of Raw Material and ProcessingJournal of Food Science, 1973
- FLAVOR QUALITY AND STABILITY OF POTATO FLAKESJournal of Food Science, 1972
- "Ferripolyphosphate" as a whey protein precipitantJournal of Agricultural and Food Chemistry, 1972
- Enrichment of Pasteurized Whole Milk with IronJournal of Dairy Science, 1971
- Biological availability in animals of iron from common dietary sourcesJournal of Agricultural and Food Chemistry, 1970