Effect of different cooking methods on loss of iron and zinc micronutrients in fortified and non-fortified rice

Malnutrition is considered as major public health concern and is emerging challenge to food and nutrition security particularly in developing countries. Rice is the staple food and consumed by the half of the world's population which is the source of daily requirement of the nutrients. Attempts...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Saudi journal of biological sciences 2021-05, Vol.28 (5), p.2886-2894
Hauptverfasser:	Mohibbe Azam, M., Padmavathi, Sarla, Abdul Fiyaz, R., Waris, Amtul, Ramya, K.T., Neeraja, Chirravuri N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cooking methods Fortified rice Iron Micronutrients Original Polished rice Zinc
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!