Iron fortification of wheat flour: Bioavailability studies

Food and Nutrition Bulletin

Volumn 23, Issue 3 SUPP, 2002, Pages 199-202

  Bilal, Rakhshanda ^a   Roohi, Samina ^a   Ahmad, Tanvir ^a   Trinidad, Trinidad P ^a  

^a PAKISTAN INSTITUTE OF NUCLEAR SCIENCE AND TECHNOLOGY   (Pakistan)

Author keywords

Bioavailability; In vitro; Iron fortification; Wheat flour

Indexed keywords

ANEMIA; BIOAVAILABILITY; FOOD SUPPLEMENTATION; NUTRITIONAL STATUS;

PAKISTAN;

TRITICUM AESTIVUM;

EID: 0036741690     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/15648265020233s139     Document Type: Article

References (6)

1. Prevention of iron deficiency
2. Iron absorption from bread in humans: Inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups
3. Availability of calcium for absorption in the small intestine and colon from diets containing available and unavailable carbohydrate: An in vitro assessment