RETENTION, IRON BIOAVAILABILITY AND SENSORY EVALUATION OF EXTRUDED RICE FORTIFIED WITH IRON, FOLIC ACID AND VITAMIN B12

被引：0
|
作者：
Madhari, Radhika Madhari [1 ]
Yvette, W. J. [2 ]
Pullakhandam, Raghu [2 ]
P, Elumalai [3 ]
B, Swetha [1 ]
Kumar, B. Naveen [4 ]
Longvah, T. [5 ]
机构：
[1] Natl Inst Nutr, Div Community Studies, Hyderabad, Andhra Pradesh, India
[2] Natl Inst Nutr, Micronutrient Res Grp, Hyderabad, Andhra Pradesh, India
[3] Suvarnabhoomi Enterprises Private Ltd, Coimbatore, Tamil Nadu, India
[4] Natl Inst Nutr, Div Biostat, Hyderabad, Andhra Pradesh, India
[5] Natl Inst Nutr, Hyderabad, Andhra Pradesh, India
来源：
ANNALS OF NUTRITION AND METABOLISM | 2017年 / 71卷
关键词：
Food fortification; extruded rice; iron; folic acid; vitamin B12; bioavailability; sensory properties;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
144/2501
引用
收藏
页码：375 / 376
页数：2
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