EFFECT OF BAKING ON THE FORMS OF IRON IN IRON-ENRICHED FLOUR
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07549.x/fullpdf
Reference15 articles.
1. Federal Register . 1977 . 42 : 59513 -59518 .
2. Iron sources used in food fortification and their changes due to food processing∗
3. QUANTITATIVE DETERMINATION OF THE ELEMENTAL, FERROUS, FERRIC, SOLUBLE, AND COMPLEXED IRON IN FOODS
4. CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES
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