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Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability

Crossref DOI link: https://doi.org/10.1007/s13197-018-3283-y

Published Online: 2018-07-28

Published Print: 2018-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Rebellato, Ana Paula

Klein, Bruna

Wagner, Roger

Azevedo Lima Pallone, Juliana
Funding

Funding for this research was provided by:

CNPq (GM/GD 140288/2013-9)
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Text and Data Mining valid from 2018-07-28
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Article History

Revised: 7 June 2018

Accepted: 10 June 2018

First Online: 28 July 2018