Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability
Author:
Funder
CNPq
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/article/10.1007/s13197-018-3283-y/fulltext.html
Reference30 articles.
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2. Alam S, Ullah Shah H, Riaz A (2009) Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan). Int J Food Sci Nutr 58:54–62. https://doi.org/10.1080/09637480601121979
3. Altunkaya A, Hedegaard RV, Brimer L, Gokmen V, Skibsted LH (2013) Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. Food Funct 4:722–727. https://doi.org/10.1039/c3fo30296b
4. Araújo JMA (2004) Química de Alimentos: Teoria e Prática. UFV, Visçosa, MG, Brasil
5. Bauer JL, Harbaum-Piayda B, Stöckmann H, Schwarz K (2013) Antioxidant activities of corn fiber and wheat bran and derived extracts. LWT Food Sci Technol 50:132–138. https://doi.org/10.1016/j.lwt.2012.06.012
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