Effect of different cooking methods on loss of iron and zinc micronutrients in fortified and non-fortified rice-Reference-Cited by-同舟云学术

Effect of different cooking methods on loss of iron and zinc micronutrients in fortified and non-fortified rice

Published:2021-05 Issue:5 Volume:28 Page:2886-2894
ISSN:1319-562X
Container-title:Saudi Journal of Biological Sciences
language:en
Short-container-title:Saudi Journal of Biological Sciences

Author:

Mohibbe Azam M.,Padmavathi Sarla,Abdul Fiyaz R.,Waris Amtul,Ramya K.T.,Neeraja Chirravuri N.

Publisher

Elsevier BV

Subject

General Agricultural and Biological Sciences

Reference32 articles.

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3. Iron fortification of rice for combating iron deficiency anaemia;Azam;Bull. Environ., Pharmacol. Life Sci.,2017

4. Use of in silico and semiquatitative RT-PCR approaches to develop nutrient rich rice (Oryza sativa L);Banerjee;Indian J. Biotech.,2010

5. Biofortification: a new tool to reduce micronutrient malnutrition;Bouis;Food Nutr. Bull.,2011

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