Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder
Background. The prevalence of iron-deficiency anemia in Nepal is almost 50% of the whole population. Curry powder is a promising vehicle for fortification due to its use in various meals. Objective. To evaluate the bioavailability of different iron fortificants in curry powder and their effectson th...
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | Article |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/11379 |
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| Institution: | Mahidol University |