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

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Previous	T 641.16 S94E Effect of ground water quality for use in household	T 641.17 A25E Effect of zinc on the utilization of proteins in cereals	T 641.17 A25E Effect of zinc on the utilization of proteins in cereals	T 641.17 B53E Effect of ascorbic acid on availability of iron from iron fortified wheat flour	T 641.17 B53E Effect of ascorbic acid on availability of iron from iron fortified wheat flour	T 641.17 G26E Effect of egg on absorption of dietary iron	T 641.17 J20D Dietary intake of iodine in selected goitre endemic and non-endemic areas of Punjab	Next

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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