Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibility.
Saved in:
| Title: | Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibility. |
|---|---|
| Authors: | Ashwin Kumar MS; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department., Ray A; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department., Jyothi Lakshmi A; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Traditional Foods and Applied Nutrition Department, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India., Sakhare SD; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department. Electronic address: sakhare_suresh@yahoo.co.in. |
| Source: | Food chemistry [Food Chem] 2026 Jul 01; Vol. 524, pp. 150206. Date of Electronic Publication: 2026 Jul 01. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2026.150206 |
