Development and Evaluation of Iron-fortified Extruded Rice Grains
Author:
Affiliation:
1. Inst. of Food Science and Nutrition, Human Nutrition Laboratory; Schmelzbergstrasse 7/LFV CH-8092 Zürich Switzerland
2. Dept. of Food Science and Center for Advanced Food Technology Rutgers Univ.; 65 Dudley Rd. New Brunswick N.J.
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb09987.x/fullpdf
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3. Novel approaches and application of contemporary sensory evaluation practices in iron fortification programs;Bovell-Benjamin;Crit Rev Food Sci Nutr,2003
4. Effects ofpostharvest processing on texture profile analysis of cooked rice;Champagne;Cereal Chem,1998
5. Determination of selenium concentration of rice in China and effect of fertilization of selenite and selenate on selenium content of rice;Chen;J Agric Food Chem,2002
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