Bioavailability of calcium in breads fortified with different calcium sources

Cereal Chemistry

Volumn 74, Issue 4, 1997, Pages 361-363

  Ranhotra, G S ^a   Gelroth, J A ^a   Leinen, S D ^a   Schneller, F E ^a  

^a American Institute of Baking   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM SULFATE; CARBONATION; RATS;

CALCIUM ABSORPTION; CALCIUM CITRATE; CALCIUM CONTENT; CALCIUM LACTATE; CALCIUM SULPHATE; INORGANICS; ORGANIC CALCIUMS; RAT FEMUR; RELATIVE BIOAVAILABILITY; TEST MODELS;

BIOCHEMISTRY;

EID: 0030779864     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.361     Document Type: Article

References (11)

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4. Code of Federal Regulations 1996. Enriched Flour (137.165). CFR 21. (Food and Drug). GPO: Washington, DC.
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10. Ranhotra, G. S., Gelroth, J. A., Torrence, F. A., Bock, M. A., and Winterringer, G. L. 1981. Bread (white and whole wheat) and nonfat dry milk as sources of bioavailable calcium for rats. J. Nutr. 111:2081-2086.
11. Weaver, C. M., Martin, B. R., Ebner, J. S., and Krueger, C. A. 1987. Oxalic acid decreases calcium absorption in rats. J. Nutr. 117:1903-1906.