Folic acid, iron, and zinc contents in chosen food products prepared with fortified flours

Cereal Chemistry

Volumn 86, Issue 6, 2009, Pages 695-700

  Boen, Thaís Rezende ^a   Pallone, Juliana A Lima ^b  

^a PONTIFÍCIA UNIVERSIDADE CATÓLICA DE CAMPINAS   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PRODUCTS; ORGANIC ACIDS; ZINC;

ACID CONTENT; CORN FLOUR; EVALUATION PROGRAM; FOLIC ACIDS; FOOD FORTIFICATION; GOVERNMENTAL AUTHORITIES; IRON AND ZINCS; IRON CONTENT; WHEAT FLOURS; ZINC CONTENT;

IRON;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 73449144124     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-6-0695     Document Type: Article

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