EFFECT OF BAKING ON THE FORMS OF IRON IN IRON‐ENRICHED FLOUR
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1500-1504
- https://doi.org/10.1111/j.1365-2621.1980.tb07549.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- Bioavailability of iron from iron phosphates in cereals and infant foodsJournal of Agricultural and Food Chemistry, 1979
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- Iron sources used in food fortification and their changes due to food processing∗C R C Critical Reviews in Food Science and Nutrition, 1979
- “Effects of Heat and Pressure Processing on the Relative Biological Value of Selected Dietary Supplemental Inorganic Iron Salts as Determined by Chick Hemoglobin Repletion Assay”Journal of Nutrition, 1978
- Sodium iron NaFeEDTA as an iron fortification compound in Central America. Absorption studiesThe American Journal of Clinical Nutrition, 1978
- An in vitro method for predicting the bioavailability of iron from foodsThe American Journal of Clinical Nutrition, 1978