Combating iron deficiency 4.. product evaluation using iron-fortified wheat flour
dc.contributor.author | Goonaratne, J. | en_US |
dc.contributor.author | Mudalige, R. | en_US |
dc.contributor.author | Nestel, P. | en_US |
dc.contributor.author | Purvis, G. | en_US |
dc.date.accessioned | 2012-01-10T07:40:03Z | |
dc.date.available | 2012-01-10T07:40:03Z | |
dc.date.issued | 1996 | en_US |
dc.identifier.citation | The Ceylon Journal of Medical Science39(1)pp.23-34 | en_US |
dc.identifier.uri | https://dl.nsf.gov.lk/handle/1/7141 | |
dc.publisher | Faculty of Medicine. Colombo | en_US |
dc.subject | Health Sciences | en_US |
dc.subject | Sensory evaluation | en_US |
dc.subject | Bioavailability | en_US |
dc.subject | Iron fortificants | en_US |
dc.subject | Food analysis | en_US |
dc.title | Combating iron deficiency 4.. product evaluation using iron-fortified wheat flour | en_US |
dc.type | Article | en_US |