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Wheat flour confectionery products as a source of inorganic nutrients: Zinc and copper contents in hard biscuits

  1. Blaženka Šebečić,
  2. Irena Vedrina-Dragojevic

Article first published online: 1 APR 2004

DOI: 10.1002/food.200300390

Issue

Food / Nahrung

Food / Nahrung

Volume 48, Issue 2, pages 141–144, April 2004

Additional Information

How to Cite

Šebečić, B. and Vedrina-Dragojevic, I. (2004), Wheat flour confectionery products as a source of inorganic nutrients: Zinc and copper contents in hard biscuits. Nahrung, 48: 141–144. doi: 10.1002/food.200300390

Author Information

  1. Faculty of Pharmacy and Biochemistry, Department of Food Chemistry, A. Kovačića 1, 10000 Zagreb, Croatia. Fax: +38514612690

Publication History

  1. Issue published online: 1 APR 2004
  2. Article first published online: 1 APR 2004
  3. Manuscript Revised: 25 NOV 2003
  4. Manuscript Received: 13 AUG 2003

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