Paper No. 2604, Massachusetts Agricultural Experiment Station, University of Massachusetts at Amherst. This research supported (in part) from Experiment Station Project No. NE-116 and USDA/ SEA Grant 82-CRCR-1–1008.
Effect of Iron Sources and Ascorbic Acid on the Chemical Profile of Iron in a Soy Protein Isolate
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 5, pages 1431–1435, September 1983
How to Cite
RIZK, S. W. and CLYDESDALE, F. M. (1983), Effect of Iron Sources and Ascorbic Acid on the Chemical Profile of Iron in a Soy Protein Isolate. Journal of Food Science, 48: 1431–1435. doi: 10.1111/j.1365-2621.1983.tb03509.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 3/26/83; revised 6/1/83; accepted 6/7/83
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