Sensory trial to assess the acceptability of zinc fortificants added to iron-fortified wheat products

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 461-465

  Lopez De Romana D ^a   Brown, K H ^a   Guinard, J X ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Consumer tests; Fortification; Iron; Wheat; Zinc

Indexed keywords

TRITICUM AESTIVUM;

EID: 0036188930     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11429.x     Document Type: Article

References (11)

1. Iron absorption from ferrous bysglycinate and ferric trisglycinate in whole maize is regulated by iron status
2. Toddlers' acceptance of whole maize meal porridge fortified with ferrous bisglycenate
3. Effect of zinc supplementation on children's growth: A meta-analysis of intervention trials
4. The importance of zinc in human nutrition and estimation of the global prevalence of zinc deficiency
5. Zinc nutrition in developing countries
6. The effect of iron fortification on the quality of fortified bread
7. Hedonic scale of measuring food preferences
8. Comparison of absorption of five zinc preparations in humans using oral zinc tolerance test
9. Zinc-supplemented bread and its utilization in zinc deficiency