Iron loss in fortified wheat flour during Pan de sal processing
The total iron content of unfortified and fortified hard wheat flour was determined spectrophotometrically using the modified AACC 40-41B method. The initial iron content of unfortified flour and fortified flour were 44.595 ppm and 74.275 ppm respectively. Gradual decrease in the iron content of bot...
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| Format: | Thesis |
| Language: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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