The addition of iron to flour. I. The solubility and some related properties of iron powders including reduced iron
- 28 June 1967
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 2 (2) , 129-134
- https://doi.org/10.1111/j.1365-2621.1967.tb01336.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Bread and other foods of plant origin as a source of ironProceedings of the Nutrition Society, 1965
- A Clinical Trial of Iron-fortified BreadBMJ, 1963
- Notes. The determination of iron in cerealsThe Analyst, 1946