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Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibility.

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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
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  Data: Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibility.
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  Data: <searchLink fieldCode="AU" term="%22Ashwin+Kumar+MS%22">Ashwin Kumar MS</searchLink>; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department.<br /><searchLink fieldCode="AU" term="%22Ray+A%22">Ray A</searchLink>; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department.<br /><searchLink fieldCode="AU" term="%22Jyothi+Lakshmi+A%22">Jyothi Lakshmi A</searchLink>; 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.<br /><searchLink fieldCode="AU" term="%22Sakhare+SD%22">Sakhare SD</searchLink>; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Flour Milling, Baking & Confectionary Technology Department. Electronic address: sakhare_suresh@yahoo.co.in.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Jul 01; Vol. 524, pp. 150206. <i>Date of Electronic Publication: </i>2026 Jul 01.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.150206
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      – Code: eng
        Text: English
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      – TitleFull: Impact of iron and zinc fortification on whole wheat flour properties, chapatti quality, storage stability and mineral bioaccessibility.
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            NameFull: Ashwin Kumar MS
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            NameFull: Ray A
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            NameFull: Jyothi Lakshmi A
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            – D: 01
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              Text: 2026 Jul 01
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              Y: 2026
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