Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability

Fortification of soy sauce using various iron sources: Sensory acceptability and shelf stability

Background. Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unat...

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書目詳細資料
Main Authors:	Ratana Watanapaisantrakul, Visith Chavasit, Ratchanee Kongkachuichai
其他作者:	Mahidol University
格式:	Article
出版:	2018
主題:	Agricultural and Biological Sciences Nursing Social Sciences
在線閱讀:	https://repository.li.mahidol.ac.th/handle/123456789/22919
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!
機構:	Mahidol University

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