Production and shelf stability of multiple-fortified quick-cooking rice as a complementary food

Journal of Food Science

Volumn 73, Issue 7, 2008, Pages

  Porasuphatana, S ^a   Chavasit, V ^b   Vasinrapee, S ^c   Suthutvoravut, U ^d   Hurrell, R F ^e  

^a Mahidol Univ ^*  (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

^c Chiensiri Nutritious Food Co Ltd   (Thailand)

^d MAHIDOL UNIVERSITY   (Thailand)

^e ETH ZURICH   (Switzerland)

Author keywords

Complementary food; Fortification; Iron; Packaging; Rice; Shelf stability

Indexed keywords

THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRACE ELEMENT;

ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; FOOD PACKAGING; FOOD PRESERVATION; METHODOLOGY; NUTRITIONAL VALUE; RICE;

FOOD PACKAGING; FOOD PRESERVATION; FOOD, FORTIFIED; MICRONUTRIENTS; NUTRITIVE VALUE; ORYZA SATIVA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 51349100362     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00860.x     Document Type: Article

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