Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours

Journal of the Science of Food and Agriculture

Volumn 93, Issue 9, 2013, Pages 2299-2307

  Crandall, Philip G ^a   Seo, Han Seok ^a   O'Bryan, Corliss A ^a   Meullenet, Jean F ^a   Hettiarachchy, Navam S ^a   Washburn, Anna M ^b   Ranhotra, Gur S ^c  

^a UNIVERSITY OF ARKANSAS   (United States)

^b SFC Fluidics   (United States)

^c AIB International   (United States)

Author keywords

Dual fortified flour; Iron fortification; Micronutrient malnutrition; Vitamin A fortification; Wheat flour fortification

Indexed keywords

DRUG DERIVATIVE; FERROUS ION; FERROUS SULFATE; IRON; RETINOL; RETINOL PALMITATE; STARCH;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; COOKING; DIET SUPPLEMENTATION; FLOUR; FOOD STORAGE; HUMAN; IRON INTAKE; ODOR; OXIDATION REDUCTION REACTION; PARTICLE SIZE; PHYSICAL CHEMISTRY; SENSATION; TASTE; TRAFFIC AND TRANSPORT; UNITED STATES;

BREAD; COOKING; FERROUS COMPOUNDS; FLOUR; FOOD STORAGE; FOOD, FORTIFIED; HUMANS; IRON; IRON, DIETARY; KANSAS; ODORS; OXIDATION-REDUCTION; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; SENSATION; STARCH; TASTE; TRANSPORTATION; VITAMIN A;

TRITICUM AESTIVUM;

EID: 84878724140     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6043     Document Type: Article

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