Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method

Nahrung - Food

Volumn 44, Issue 6, 2000, Pages 398-402

  Grewal, H K ^a   Hira, C K ^a   Kawatra, B L ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

HEMOGLOBIN; IRON;

ANEMIA; ANIMAL; ARTICLE; CHEMISTRY; EATING; FLOUR; FOOD ANALYSIS; METABOLISM; RAT; WEIGHT GAIN; WHEAT; WISTAR RAT;

ANEMIA; ANIMALS; EATING; FLOUR; FOOD ANALYSIS; HEMOGLOBINS; IRON; RATS; RATS, WISTAR; TRITICUM; WEIGHT GAIN;

EID: 0041723405     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20001201)44:6<398::AID-FOOD398>3.0.CO;2-2     Document Type: Article

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