Addition of different iron salts to flour : The factor of rancidity-Reference-Cited by-同舟云学术

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Addition of different iron salts to flour : The factor of rancidity

Published:1964-07 Issue:7 Volume:15 Page:464-468
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martin H. F.,Halton P.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference4 articles.

1. Conference on the Post War Loaf, Cmd. 6701, 1945 (London : H.M.S.O.)

2. Private communication, unpublished work

3. A Clinical Trial of Iron-fortified Bread

4. Chem. & Ind., 1961, p. 364

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The addition of iron to flour. II. The absorption of reduced iron and some other forms of iron by the growing rat;International Journal of Food Science & Technology;2007-06-28

2. Iron fortification of flour with a complex ferric orthophosphate;The American Journal of Clinical Nutrition;1989-07-01

3. Wheat and Blended Cereal Foods;Iron Fortification of Foods;1985

4. The biological availability of iron from wheat bread;The Irish Journal of Medical Science;1970-07

5. The Food Industries Concern with Nutritive Value of Commercially Processed Foods;Canadian Institute of Food Technology Journal;1968-01

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