Evaluation of iron content in bakery flour samples of Tehran, Iran

Given that iron-deficiency anemia is a major nutritional problem in Iran and bread is one of the main foods in Iranian household basket, a flour fortification program with iron was established in 2001. Thereafter, to quality control of the mentioned program, the iron concentration was measured in fl...

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Detalles Bibliográficos
Autores principales: Mohamadi, Sara, Yazdanfar, Najmeh, Ebrahiminejad, Boshra, Shokri, Samira, Pirhadi, Mohadeseh, Sadighara, Parisa, Zeinali, Tayebeh
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876831/
https://www.ncbi.nlm.nih.gov/pubmed/36711301
http://dx.doi.org/10.1016/j.heliyon.2023.e12937

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9876831/
https://www.ncbi.nlm.nih.gov/pubmed/36711301
http://dx.doi.org/10.1016/j.heliyon.2023.e12937

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