Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A-Reference-Cited by-同舟云学术

Vitamin A stability in triple fortified extruded, artificial rice grains containing iron, zinc and vitamin A

Published:2012-07-18 Issue:10 Volume:47 Page:2212-2220
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Pinkaew Siwaporn,Wegmuller Rita,Hurrell Richard

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.03091.x/fullpdf

Reference37 articles.

1. Stability of vitamin A and E in mixed feed by extrusion temperature and the moisture content of mixture;Adamski;Polish Journal of Natural Sciences,2006

2. The effects of extrusion cooking on nutritional value-A literature review;Bjorck;Journal of Food Engineering,1983

3. Effect of supplemental zinc on the growth and serum zinc concentrations of prepubertal children: a meta-analysis of randomized controlled trials;Brown;American Journal of Clinical Nutrition,2002

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