Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal

Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal

This article was published in the Journal of Food Science [© 2018 Institute of Food Technologists® ] and the definite version is available at : https://doi.org/10.1111/1750-3841.14066 The Journal's website is at: https://ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14066

Dades bibliogràfiques
Autors principals: Podder, Rajib, Khan, Shaan M., Tar’an, Bunyamin, Tyler, Robert T., Henry, Carol J., Jalal, Chowdhury, Shand, Phyllis J., Vandenberg, Albert
Altres autors: Brac James P. Grant School of Public Health
Format: Journal Article
Idioma:en_US
Publicat: Institute of Food Technologists (IFT) 2022
Matèries:
Fortification
Hedonic
Iron
Lentil
NaFeEDTA
Sensory
Accés en línia:http://hdl.handle.net/10361/16384
https://doi.org/10.1111/1750-3841.14066

Internet

http://hdl.handle.net/10361/16384
https://doi.org/10.1111/1750-3841.14066

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