Effect of ascorbic acid on availability of iron from iron fortified wheat flour

By:

BIMLA Devi

Material type: Text

TextPublication details: Ludhiana P. A. U 1972Edition: Foods and NutritionDescription: 84+4LSubject(s):

DDC classification:

T 641.17 B53E

Summary: Iron balance study conducted on girls (16-18 years) indicated significant increase in iron absorption when wheat flour was fortified with iron and ascorbic acid compared to iron alone. Estimation of changes in iron and ascorbic acid during chapaties makin

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.17 B53E (Browse shelf(Opens below))	Not for loan		35776
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 641.17 B53E (Browse shelf(Opens below))	Not for loan		36976

Iron balance study conducted on girls (16-18 years) indicated significant increase in iron absorption when wheat flour was fortified with iron and ascorbic acid compared to iron alone. Estimation of changes in iron and ascorbic acid during chapaties makin

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