SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC
Version of Record online: 28 JUL 2009
© 2009 The Author(s). Journal compilation © 2009 Wiley Periodicals, Inc.
Journal of Food Processing and Preservation
Volume 34, Issue 2, pages 289–301, April 2010
How to Cite
KHOSHGOFTARMANESH, A.H., ROOHANI, N., DARA, A., KADIVAR, M. and SCHULIN, R. (2010), SOME NUTRITIONAL QUALITY AND SENSORY ATTRIBUTES OF WHEAT FLOURS FORTIFIED WITH IRON AND ZINC. Journal of Food Processing and Preservation, 34: 289–301. doi: 10.1111/j.1745-4549.2008.00324.x
- Issue online: 26 MAR 2010
- Version of Record online: 28 JUL 2009
- Accepted for Publication August 4, 2008
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