Comparative studies on storage stability of ferrous iron in whole wheat flour and flat bread (naan)

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 1, 2007, Pages 54-62

  Alam, Sahib ^a   Shah, Hamid Ullah ^a   Riaz, Ayesha ^b  

^a THE UNIVERSITY OF AGRICULTURE   (Pakistan)

^b Agricultural Research Institute   (Pakistan)

Author keywords

Ferrous iron; Flat bread; Storage stability; Whole wheat flour

Indexed keywords

ACETIC ACID DERIVATIVE; ETHYLENEDIAMINE; FERROUS ION; FERROUS SULFATE; FOLIC ACID; IRON; PHYTIC ACID;

ARTICLE; BREAD; CONTROLLED STUDY; ENVIRONMENTAL TEMPERATURE; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD QUALITY; FOOD STORAGE; NONHUMAN; PHYSICAL CHEMISTRY;

BIOLOGICAL AVAILABILITY; BREAD; FLOUR; FOOD HANDLING; FOOD PRESERVATION; FOOD, FORTIFIED; IRON, DIETARY; PHYTIC ACID; TIME FACTORS; TRITICUM;

TRITICUM AESTIVUM;

EID: 33847184569     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480601121979     Document Type: Article

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