Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti-Reference-Cited by-同舟云学术

Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti

Published:2007-11-15 Issue:1 Volume:63 Page:7-13
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Ahmed Anwaar,Anjum F. Muhammad,Ur Rehman Salim,Randhawa M. Atif,Farooq Umar

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-007-0062-8.pdf

Reference25 articles.

1. Meschino J (2002) Calcium: requirements, bioavailable forms, physiology and clinical aspects. Dyn Chiropr 20:18

2. Vallee BL, Falchuk KH (1993) The biochemical basis of zinc physiology. Physio Rev 73:79–118

3. Ross J, Horton S (1998) Economic consequences of iron deficiency. Ottawa, Micronutrient Initiative. International Agriculture Centre, Wageningen, Netherlands

4. Heaney RP (2000) Calcium, dairy products and osteoporosis. J Am Coll Nutr 19:83S–99S

5. NNS (2002) National Nutrition Survey. Planning Commission. Islamabad. Government of Pakistan

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