Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients-Reference-Cited by-同舟云学术

Impact of fortification with iron salts and vitamin A on the physicochemical properties of laboratory-pasteurised toned milk and bioaccessibility of the added nutrients

Published:2015-02-03 Issue:2 Volume:68 Page:253-260
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Sachdeva Bhawana¹,Kaushik Ravinder²,Arora Sumit³,Indumathi Kangampalayam P³

Affiliation:

1. Food and Agriculture Department; Bureau of Indian Standards; New Delhi India

2. Shoolini University; Solan India

3. Dairy Chemistry Division; National Dairy Research Institute; Karnal 132 001 India

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference48 articles.

1. Effect of calcium fortification on heat stability and physico-chemical properties of mixed (cow and buffalo 1:1) milk;Arora;Indian Journal of Dairy Science,2005

2. Studies on fortification of skim milk with vitamin A and iron;Ayyadrani;Indian Journal of Dairy and Bioscience,1999

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