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Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability
The aim of this study was to evaluate the effects of fortification of whole wheat flour with different iron compounds, such as ferrous sulfate (FS), ferrous fumarate (FF), reduced iron (RI), ferric sodium ethylenediaminetetraacetate (NaFeEDTA), microencapsulated ferrous sulfate (FSm) and microencaps...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6098796/ https://ncbi.nlm.nih.gov/pubmed/30150816 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3283-y |
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