"Iron Fortification in Parboiled Rice—A Rapid and Effective Tool for Delivering Iron Nutrition to Rice Consumers"
written by Chanakan Prom-u-thai, Longbin Huang, Shu Fukai, Benjavan Rerkasem,
published by Food and Nutrition Sciences, Vol.2 No.4, 2011
has been cited by the following article(s):
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[2] Pengaruh Fortifikasi Zat Besi terhadap Sifat Kimia dan Sensori Biskuit Ubi Kayu yang Disuplementasi Tepung Ikan-Tempe
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[3] Fortification of plant foodstuffs
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[4] Iron Fortification of Rice for Combating Iron Deficiency Anaemia
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[5] Impact of Feedstock, Parboiling Condition and Nutrient Concentration on Simultaneous Fortification of Two US Long-grain Rice Cultivars with Iron and Zinc
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[6] Impact of Feedstock, Parboiling Condition, and Nutrient Concentration on Simultaneous Fortification of Two US Long‐Grain Rice Cultivars with Iron and Zinc
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[7] Food Biofortification Technologies
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[8] Changes in physical, cooking, textural properties and crystallinity upon iron fortification of red rice (Jyothi)
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[9] Iron and zinc variation along the grain length of different Thai rice varieties
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[10] Komposisi zat gizi tempe yang difortifikasi zat besi dan vitamin A pada tempe mentah dan matang
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[11] KOMPOSISI ZAT GIZI TEMPE YANG DIFORTIFIKASI ZAT BESI DAN VITAMIN A PADA TEMPE MENTAH DAN MATANG (Nutritional Composition of …
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[12] Uneven Distribution of Zinc in the Dorsal and Ventral Sections of Rice Grain
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[13] Rice fortification with zinc during parboiling may improve the adequacy of zinc intakes in Bangladesh
Journal of the science …, 2014
[14] KOMPOSISI ZAT GIZI TEMPE YANG DIFORTIFIKASI ZAT BESI DAN VITAMIN A PADA TEMPE MENTAH DAN MATANG (Nutritional Composition of Soyben Tempeh Fortified with Iron and Vitamin A on Uncook and Cook Soyben Tempeh)
Jurnal Agritech Fakultas Teknologi Pertanian UGM, 2014
[15] Viscous and thermal behaviour of vitamin A and iron‐fortified reconstituted rice
International Journal of Food Science & Technology, 2014
[16] Iron-and Zinc-Fortified Parboiled Rice
Handbook of Food Fortification and Health, Springer, 2013