EFFECT OF BAKING ON THE FORMS OF IRON IN IRON-ENRICHED FLOUR

被引：26

作者：

LEE, K ^{[1
]}

CLYDESDALE, FM ^{[1
]}

机构：

[1] UNIV MASSACHUSETTS,DEPT FOOD SCI & NUTR,MASSACHUSETTS AGR EXPT STN,AMHERST,MA 01003

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07549.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1500 / 1504

页数：5

共 15 条

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[2] CHEMICAL-CHANGES OF IRON IN FOOD AND DRYING PROCESSES
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[3] IRON SOURCES USED IN FOOD FORTIFICATION AND THEIR CHANGES DUE TO FOOD-PROCESSING
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CLYDESDALE, FM
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[J]. CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1979, 11 (02): : 117 - 153
[4] LEICHTER J, 1967, CEREAL CHEM, V44, P346
[5] MOORE CV, 1970, SUMMARY P WORKSHOP M, P16
[6] INVITRO METHOD FOR PREDICTING BIOAVAILABILITY OF IRON FROM FOODS
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[J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1978, 31 (01) : 169 - 175
[7] RANHOTRA GS, 1979, NUTR REP INT, V19, P851
[8] RANHOTRA GS, 1973, CEREAL CHEM, V50, P745
[9] RANUM PM, 1978, BAKERS DIG, V52, P14
[10] BIOAVAILABILITY OF IRON FROM IRON PHOSPHATES IN CEREALS AND INFANT FOODS
SHAH, BG
GIROUX, A
BELONJE, B
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1979, 27 (04) : 845 - 847