Flour fortification for nutritional and health improvement: A review-Reference-Cited by-同舟云学术

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Flour fortification for nutritional and health improvement: A review

Published:2019-11 Issue: Volume:125 Page:108576
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cardoso Rossana V.C.,Fernandes Ângela,Gonzaléz-Paramás Ana M.,Barros Lillian,Ferreira Isabel C.F.R.^ORCID

Funder

Foundation for Science and Technology (FCT, Portugal)

FEDER

R.V.C. Cardoso

FCT – Foundation for Science and Technology, P.I.

European Structural and Investment Funds (FEEI)

FEEI

Publisher

Elsevier BV

Subject

Food Science

Reference157 articles.

1. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour;Abdualrahman;Journal of the Saudi Society of Agricultural Sciences,2019

2. Micronutrient fortification of wheat flour: Recent development and strategies;Akhtar;Food Research International,2011

3. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour;Akhtar;Food Chemistry,2008

4. Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study;Allen;Proceedings of the Nutrition Society,2015

5. Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: A randomised controlled trial;Andang'o;Lancet,2007

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