Efficiency of novel iron microencapsulation techniques: fortification of milk
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02703.x/fullpdf
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3. Fat free plain set yogurts fortified with various minerals;Achanta;LWT Food Science and Technology,2007
4. A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate;Boccio;Nutrition Reviews,1997
5. Microencapsulation for the improved delivery of bioactive compounds into foods;Champange;Current Opinions in Biotechnology,2007
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