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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| Main Authors: | , , |
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| Format: | Article |
| Published: |
2018
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/22919 |
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| Institution: | Mahidol University |
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