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：

JOURNAL OF FOOD SCIENCE | 1980年 / 45卷 / 06期

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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[4]

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[5]

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[6] INVITRO METHOD FOR PREDICTING BIOAVAILABILITY OF IRON FROM FOODS [J].

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[7]

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[8]

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[9]

RANUM PM, 1978, BAKERS DIG, V52, P14

[10] BIOAVAILABILITY OF IRON FROM IRON PHOSPHATES IN CEREALS AND INFANT FOODS [J].

SHAH, BG ;

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