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Iron-Enriched Bread: Interaction Effect of Protein Quality and Copper on Iron Bioavailability

โœ Scribed by GUR RANHOTRA; JANETTE GELROTH; FRANCES NOVAK; ANN BOCK; FAUSTINA BOHANNON

Book ID
108805866
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
524 KB
Volume
48
Category
Article
ISSN
0022-1147

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โœ Alexandra Kiskini; Maria Kapsokefalou; Stavros Yanniotis; Ioanna Mandala ๐Ÿ“‚ Article ๐Ÿ“… 2010 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 260 KB

BACKGROUND: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or g