Optimization of iron–oligofructose formulation on wheat flour dough rheological properties-Reference-Cited by-同舟云学术

Optimization of iron–oligofructose formulation on wheat flour dough rheological properties

Published:2018-12-18 Issue:6 Volume:43 Page:e13857
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Codină Georgiana Gabriela¹^ORCID,Dabija Adriana¹^ORCID,Stroe Silviu Gabriel¹,Ropciuc Sorina¹

Affiliation:

1. Faculty of Food Engineering Stefan cel Mare University Suceava Romania

Funder

Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI-UEFISCDI

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13857

Reference31 articles.

1. Review on iron and its importance for human health;Abbaspour N.;Journal of Research in Medical Sciences,2014

2. EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOUR

3. The prevalence of iron deficiency anemia and its associated risk factors among a sample of female university students in Tabuk, Saudi Arabia;Alzaheb R. A.;Clinical Medicine Insights: Women’s Health,2017

4. A comprehensive review on wheat flour dough rheology;Amjid M. R.;Pakistan Journal of Food Sciences,2013

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