Development and evaluation of iron-fortified extruded rice grains

Development and evaluation of iron-fortified extruded rice grains

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Moretti, Diego, Lee,Tung-Ching, Zimmerman, Michael B., Nuessli, Jeannette, Hurrell, Richard F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 5 (2005), p. S330-336
Materias:	Alimentos Arroz Hierro Biodisponibilidad Color Extrusión Alimentos fortificados Fortificación
Publicación relacionada:	Contenido en: Journal of food science

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