BIOAVAILABILITY OF IRON AND ZINC FORTIFIED WHOLE WHEAT FLOUR

被引：0
|
作者：
Akhtar, Saeed [1 ]
机构：
[1] Univ Coll Agr, Multan, Pakistan
来源：
ANNALS OF NUTRITION AND METABOLISM | 2009年 / 55卷
关键词：
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
引用
收藏
页码：297 / 297
页数：1
相关论文
共 50 条
  • [1] Bioavailability of Iron and Zinc Fortified Whole Wheat Flour in Rats
    Akhtar, Saeed
    Zia-ur-Rehman
    Anjum, Faqir Muhammad
    Ali, Zulfigar
    Nisar, Atif
    [J]. PAKISTAN JOURNAL OF ZOOLOGY, 2010, 42 (06) : 771 - 779
  • [2] Bioavailability of calcium, iron and zinc fortified whole wheat flour chapatti
    Ahmed, Anwaar
    Anjum, F. Muhammad
    Rehman, Salim Ur
    Randhawa, M. Atif
    Farooq, Umar
    [J]. PLANT FOODS FOR HUMAN NUTRITION, 2008, 63 (01) : 7 - 13
  • [3] Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti
    Anwaar Ahmed
    F. Muhammad Anjum
    Salim Ur Rehman
    M. Atif Randhawa
    Umar Farooq
    [J]. Plant Foods for Human Nutrition, 2008, 63
  • [4] Effect of Processing and Addition of Na(2)EDTA in Fortified Wheat Flour on Bioavailability of Zinc
    Nugroho, Estu
    Tanziha, Ikeu
    Furkon, Leily Amalia
    [J]. JURNAL GIZI DAN PANGAN, 2013, 8 (03) : 221 - 228
  • [5] In vitro iron availability from iron-fortified whole-grain wheat flour
    Kloots, W
    den Kamp, DO
    Abrahamse, L
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2004, 52 (26) : 8132 - 8136
  • [6] Absorption of wheat flour fortified with reduced iron
    Arredondo, M
    Salvat, V
    Pizarro, F
    Olivares, M
    [J]. PEDIATRIC RESEARCH, 2003, 53 (05) : 873 - 873
  • [7] Absorption of Wheat Flour Fortified with Reduced Iron
    M Arredondo
    V Salvat
    F Pizarro
    M Olivares
    [J]. Pediatric Research, 2003, 53 : 873 - 873
  • [8] Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice
    Chaoui, Asmaa
    Faid, Mohamed
    Belahsen, Rekia
    [J]. JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY, 2006, 20 (04) : 217 - 220
  • [9] In vitro bioavailability of iron from wheat flour fortified with ascorbic acid, EDTA and sodium hexametaphosphate, with or without iron
    Nayak, B
    Nair, KM
    [J]. FOOD CHEMISTRY, 2003, 80 (04) : 545 - 550
  • [10] Agglomeration Properties of Semolina and Whole Wheat Flour Fortified with Flaxseed Flour
    de la Pena, Elena
    Wiesenborn, Dennis P.
    Manthey, Frank A.
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2016, 39 (04) : 400 - 410
12345