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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 6
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Papers

Sensory acceptability of iron-fortified millet products

Bhumika TripathiDepartment of Biochemistry and Nutrition,
,
R. RaviSensory Science Department, Central Food Technological Research Institute (CSIR), Mysore, India
,
Maya PrakashSensory Science Department, Central Food Technological Research Institute (CSIR), Mysore, India
&
Kalpana PlatelDepartment of Biochemistry and Nutrition,Correspondence[email protected]
Pages 651-659 | Published online: 16 May 2011

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Késia Diego Quintaes, Reyes Barberá & Antonio Cilla. (2017) Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies. Critical Reviews in Food Science and Nutrition 57:10, pages 2028-2041.
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Articles from other publishers (2)

Pinderpal Kaur, Sukhvinder Singh Purewal, Kawaljit Singh Sandhu, Maninder Kaur & Raj Kumar Salar. (2018) Millets: a cereal grain with potent antioxidants and health benefits. Journal of Food Measurement and Characterization 13:1, pages 793-806.
Crossref
Kalpana Platel. 2013. Handbook of Food Fortification and Health. Handbook of Food Fortification and Health 115 123 .

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