Determination of sensory thresholds of selected iron compounds and formulation of iron-fortified Arabic bread - by Nour El Ouyoun Ali Najm
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.
Bibliography : leaves 68-75.