In vitrocalcium availability in bakery products fortified with tuna bone powder as a natural calcium source-Reference-Cited by-同舟云学术

In vitrocalcium availability in bakery products fortified with tuna bone powder as a natural calcium source

Published:2016-05-04 Issue:5 Volume:67 Page:535-540
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Nemati Mahnaz,Kamilah Hanisah,Huda Nurul,Ariffin Fazilah

Funder

Research University Grant

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09637486.2016.1179269

Reference20 articles.

1. Peak bone mass

2. Synthesis of a Fluorescent Derivatizing Reagent, 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate, and Its Application for the Analysis of Hydrolysate Amino Acids via High-Performance Liquid Chromatography

3. FAO. 2014. Food and Agriculture Organization of the United Nations; The State of World Fisheries and Aquaculture 2014. Rome: Food and Agriculture Organization of the United Nations. p. 1–223.

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