Effects of baking and boiling on the ability of selected organic acids to solubilize iron from a corn-soy-milk food blend fortified with exogenous iron sources

Details

Language :

English

ISSN :

00221147

Volume :

50

Issue :

4

Database :

Academic Search Index

Journal :

Journal of Food Science (Wiley-Blackwell)

Publication Type :

Academic Journal

Accession number :

8160187

Full Text :

https://doi.org/10.1111/j.1365-2621.1985.tb13018.x