FACTORS AFFECTING THE RELATIVE BIOLOGICAL VALUE OF FOOD GRADE ELEMENTAL IRON POWDERS FOR RATS AND HUMANS
- 1 July 1975
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 40 (4), 879-883
- https://doi.org/10.1111/j.1365-2621.1975.tb00580.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- The addition of iron to flour. I. The solubility and some related properties of iron powders including reduced ironInternational Journal of Food Science & Technology, 2007
- Absorption of fortification iron in breadThe American Journal of Clinical Nutrition, 1973
- Biological estimation of available iron using chicks or ratsJournal of Agricultural and Food Chemistry, 1972
- Effect of processing on availability of iron salts in liquid infant formula products. Experimental soy isolate formulasJournal of Agricultural and Food Chemistry, 1971
- Studies in Iron Absorption V. Effect of Gastrointestinal Factors on Iron AbsorptionBlood, 1969
- IRON IN FLOURThe Lancet, 1968
- Macro and Micro Methods for the Determination of Serum Iron and Iron-Binding CapacityClinical Chemistry, 1963
- Comparative Effectiveness of Various Iron Compounds in Promoting Iron Retention and Hemoglobin Regeneration by Anemic RatsJournal of Nutrition, 1945