Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti

Journal article

Peer reviewed

Anwaar Ahmed, F. Muhammad Anjum, Salim UR REHMAN, M ATIF RANDHAWA, Umar Farooq and Muhammad Atif Randhawa

Plant foods for human nutrition (Dordrecht), Vol.63(1), pp.7-13

01/03/2008

PMID: 18004661

Abstract

Biological and medical sciences

Cereal and baking product industries

Feeding. Feeding behavior

Food industries

Fundamental and applied biological sciences. Psychology

Vertebrates: anatomy and physiology, studies on body, several organs or systems

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Title: Bioavailability of Calcium, Iron and Zinc Fortified Whole Wheat Flour Chapatti
Creators - without role: Anwaar Ahmed - Pir Mehr Ali Shah Arid Agriculture University
F. Muhammad Anjum - University of Agriculture Faisalabad
Salim UR REHMAN - University of Agriculture Faisalabad
M ATIF RANDHAWA - University of Agriculture Faisalabad
Umar Farooq - University of Sargodha
Muhammad Atif Randhawa - Imam Abdulrahman Bin Faisal University
Publication Details: Plant foods for human nutrition (Dordrecht), Vol.63(1), pp.7-13
Publisher: Springer
Identifiers: 9914981708331
Academic Unit: Imam Abdulrahman Bin Faisal University
Language: English
Resource Type: Journal article