Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi)

Journal of Food Science and Technology

Volumn 53, Issue 2, 2016, Pages 1014-1024

  Pandey, Shruti ^a   Asha, M R ^a   Jayadep, A ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Colour; Fortification; Iron deficiency anaemia; Physical properties; Sensory features

Indexed keywords

COLOR; PHYSICAL PROPERTIES; X RAY DIFFRACTION;

CHARACTERIZATION STUDIES; COOKING CHARACTERISTICS; FORTIFICATION; IRON DEFICIENCY; IRON FORTIFICATION; SENSORY FEATURES; TEXTURAL PROPERTIES; VOLUME EXPANSION;

IRON;

EID: 84953284918     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2130-7     Document Type: Article

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