Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality

Food Research International

Volumn 77, Issue , 2015, Pages 385-391

  Rebellato, Ana Paula ^a   Pacheco, Beatriz C ^a   Prado, Juliana P ^a   Lima Pallone, Juliana Azevedo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bioaccessibility; Biscuit; In vitro methods; Iron; Physicochemical parameters; Quality

Indexed keywords

CRACKS; FOOD STORAGE; IMAGE QUALITY; MOISTURE; OILS AND FATS; OXIDATION; PEROXIDES; STARCH;

BIOACCESSIBILITY; BISCUIT; IN-VITRO; IRON DETERMINATION; PHYSICO-CHEMICAL QUALITY; PHYSICOCHEMICAL PARAMETERS; RECOMMENDED DAILY INTAKES; TITRATABLE ACIDITY;

IRON;

EID: 84948970154     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.09.028     Document Type: Article

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