BIOAVAILABILITY OF IRON IN HIGH-FIBER BREAD

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作者：

RANHOTRA, GS

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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引用

页码：252 / 253

页数：2

共 10 条

[1] BURKITT DP, 1974, J AM MED ASS, V229, P1008
[2] EFFECT OF WHEAT FIBER ON BLOOD LIPIDS, FECAL STEROID EXCRETION AND SERUM IRON
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HILL, MS
CUMMINGS, JH
[J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 1975, 28 (12) : 1408 - 1411
[3] STUDY OF EXPERIMENTAL CONDITIONS FOR MOST RELIABLE ESTIMATES OF RELATIVE BIOLOGICAL VALUE OF IRON IN BREAD
MILLER, J
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1977, 25 (01) : 154 - 158
[4] RANHOTRA GS, 1971, CEREAL CHEM, V48, P377
[5] RANHOTRA GS, CEREAL CHEM
[6] RANHOTRA GS, NUTR REP INT
[7] REINHOLD JG, 1975, NUTR REP INT, V12, P75
[8] 1977, MILLING BAKING NEWS, V56, P41
[9] 1975, METHODS ANAL
[10] 1976, FOOD PROD DEV, V10, P44