Development of fortified biscuit using NaFeEDTA

Journal of the Science of Food and Agriculture

Volumn 91, Issue 11, 2011, Pages 1984-1989

  Mohammadi, Mehrdad ^a   Abedi, Abdol Samad ^a   Azizi, Mohammad Hossain ^b   Ahmadian, Fariba Seyed ^a   Pouraram, Hamed ^c  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c MINISTRY OF HEALTH AND MEDICAL EDUCATION   (Iran)

Author keywords

Biscuit; Fortificant; Fortification; NaFeEDTA; Peroxide value

Indexed keywords

EDETIC ACID; FE(III) EDTA; FE(III)-EDTA; FERRIC ION; PEROXIDE;

BREAD; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; IRAN; IRON DEFICIENCY ANEMIA; IRON INTAKE; MALE; MECHANICS; PHYSICAL CHEMISTRY; QUALITY CONTROL; REVIEW; SENSATION; TASTE; TIME;

ANEMIA, IRON-DEFICIENCY; BREAD; COLOR; EDETIC ACID; FEMALE; FERRIC COMPOUNDS; FOOD HANDLING; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; IRAN; IRON, DIETARY; MALE; MECHANICAL PHENOMENA; PEROXIDES; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SENSATION; TASTE; TIME FACTORS;

EID: 79960087112     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4405     Document Type: Review

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