Effect of different iron compounds on wheat and gluten-free breads

Journal of the Science of Food and Agriculture

Volumn 90, Issue 7, 2010, Pages 1136-1145

  Kiskini, Alexandra ^a,b   Kapsokefalou, Maria ^a   Yanniotis, Stavros ^a   Mandala, Ioanna ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b UNIVERSITY OF THESSALY   (Greece)

Author keywords

Gluten free; Iron fortification; Physical properties; Sensory characteristics

Indexed keywords

GLUTEN; IRON INTAKE; MICROCAPSULE;

ARTICLE; BREAD; CHEMISTRY; DIET SUPPLEMENTATION; FOOD HANDLING; HUMAN; IRON INTAKE; MICROCAPSULE; ODOR; SENSATION; SOLUBILITY; STANDARD; TASTE; WHEAT; STANDARDS;

BREAD; CAPSULES; FOOD TECHNOLOGY; FOOD, FORTIFIED; GLUTENS; HUMANS; IRON, DIETARY; ODORS; SENSATION; SOLUBILITY; TASTE; TRITICUM;

TRITICUM AESTIVUM;

EID: 77951084402     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3927     Document Type: Article

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