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Determination of sensory thresholds of selected iron compounds and formulation of iron-fortified Arabic bread - by Nour El Ouyoun Ali Najm

Determination of sensory thresholds of selected iron compounds and formulation of iron-fortified Arabic bread - by Nour El Ouyoun Ali Najm

Najm, Nour El Ouyoun Ali
URI: http://hdl.handle.net/10938/7735
Date: 2008

Abstract:

Iron deficiency anemia (IDA) is prevalent in developing countries. The most prom ising strategy for prevention of IDA is micronutrient fortification of foods. St ill, the success of any iron fortification program depends on factors such as th e fortificat

Description:

 
Thesis (M.S.)--American University of Beirut, Dept. of Nutrition and Food Science, 2008.;"Advisor : Dr. Imad Toufeili, Professor, Nutrition and Food Sciences--Member of Committee : Dr. Ammar Olabi, Assistant Professor, Nutrition and Food Sciences--Member
 
Bibliography : leaves 68-75.
 

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