Stability evaluation of iron and vitamin A during processing and storage of fortified pasta
Author:
Publisher
Codon Publications
Subject
Agronomy and Crop Science,Food Science
Reference41 articles.
1. EFFECT OF STORAGE AND BAKING ON MINERAL CONTENTS OF FORTIFIED WHOLE WHEAT FLOUR
2. Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan)
3. The stability of micronutrients in fortified food stuffs after processing and storage: Iodine in salt and iron in wheat flour
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