1. AACC (1983). Approved methods: Free fatty acids. Method No. 58-15. American Association for Cereal Chemists.
2. AOAC (1995). Official methods of analysis: Official method for moisture. Method No. 925.10. Association of Official Analytical Chemists, Washington DC.
3. Iron absorption and phenolic compounds: Importance of different phenolic structures;Brune;European Journal of Clinical Nutrition,1989
4. Code of Federal Regulations (1996). Title 21, parts 104, 170, 182 and 184, Washington DC: US Government Printing Office.
5. Iron compounds for food fortification: Guidelines for Latin America and Carribean;Dary;Nutrition Reviews,2002