Impact of flour fortification on common Asian wheat flour-based foods

Cereal Foods World

Volumn 58, Issue 5, 2013, Pages 238-245

  Van Den Wijngaart, A ^a   Codling, K ^a  

^a Mailstop: 1599 001 1BX (SPH: Global Health)   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84887105500     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-58-5-0238     Document Type: Article

References (3)

1. Flour Fortification Initiative. Global progress. Published online at www.ffinetwork.org/global-progress/index.php. FFI, Atlanta, GA, 2013.
2. Serdula, M., Pena-Rosas, J. P., Maberly, G. F., and Parvanta, I., eds. Flour fortification with iron, folic acid, vitamin Bp, vitamin A, and zinc: Proceedings of the Second Technical Workshop on Wheat Flour Fortification. Published online at www.foodandnutritionbulletin.org/downloads/FNB-v31nl-suppl- web.pdf. Food Nutr. Bull. 31(Suppl. 1):S3, 2010.
3. WHO, FAO, UNICEF, GAIN, MI, and FFI. Recommendations on wheat and maize flour fortification. Meeting report: Interim consensus statement. Published online at www.who.int/nutrition/publications/micronutrients/wheat-maize-fort.pdf World Health Organization, Geneva, Switzerland, 2009.