Effects of ingredients on iron solubility and chemical state in experimental breads
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| Veröffentlicht in: | Cereal chemistry 1986-01, Vol.63 (1), p.47-51 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
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| container_end_page | 51 |
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| container_issue | 1 |
| container_start_page | 47 |
| container_title | Cereal chemistry |
| container_volume | 63 |
| creator | Kadan, R.S Zeigler, G.M. Jr |
| description | |
| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 0009-0352 |
| ispartof | Cereal chemistry, 1986-01, Vol.63 (1), p.47-51 |
| issn | 0009-0352 1943-3638 |
| language | eng |
| recordid | cdi_pascalfrancis_primary_8503965 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | BIOAVAILABILITY Biological and medical sciences BREAD Cereal and baking product industries electrolytic iron FER ferric sodium pyrophosphate FERROUS SULPHATE Food industries Fundamental and applied biological sciences. Psychology HIERRO IRON METABOLISME DES MINERAUX METABOLISMO DE MINERALES MINERAL METABOLISM NUTRITIVE VALUE PAIN PAN SOLUBILIDAD SOLUBILITE SOLUBILITY SULFATE FERREUX SULFATO FERROSO VALEUR NUTRITIVE VALOR NUTRITIVO |
| title | Effects of ingredients on iron solubility and chemical state in experimental breads |
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