Fortifying jelly foods with microencapsulated anti-anaemic compounds, ferrous gluconate, ascorbic acid and folic acid
Noer Abyor Handayani, Kamarza Mulia, Sutrasno Kartohardjono, Elsa Anisa Krisanti
Topics & Concepts
BioavailabilityFerrousMaillard reactionChemistryFood scienceAscorbic acidFortified FoodFerrous sulphateFood fortificationFolic acidFortificationMedicineOrganic chemistryMicronutrientPharmacologyInorganic chemistryInternal medicineIron Metabolism and DisordersMicroencapsulation and Drying ProcessesProteins in Food Systems