Effect of flour fortification with haem liposome on bread and bread doughs
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00995.x/fullpdf
Reference15 articles.
1. Prooxidant effects of ferrous iron, hemoglobin, and ferritin in oil emulsion and cooked-meat homogenates are different from those in raw-meat homogenates
2. Effects of Mixing Conditions and Wheat Flour Dough Composition on Lipid Hydrolysis and Oxidation Levels in the Presence of Exogenous Lipase
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2. Towards Oxidatively Stable Emulsions Containing Iron-Loaded Liposomes: The Key Role of Phospholipid-to-Iron Ratio;Foods;2021-06-04
3. Heme Iron as Source of Iron in Food Fortification;Handbook of Food Fortification and Health;2013
4. Acceptability and use of heme-iron concentrate product added to chocolate biscuit filling as an alternative source of a highly available form of iron;CyTA - Journal of Food;2012-05
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