Fortificación de harina de trigo con ácido fólico y hierro en Uruguay; implicancias en la nutrición = Fortification of wheat flour with folic acid and iron in Uruguay; implications for nutrition

This study assessed folic acid (FA) and iron (Fe) content in flour fortified according to the levels regulated by law, and estimate the degree of adequacy of FA and Fe contained in French bread with the recommended dietary allowances (RDAs) and tolerable upper limits for different groups of Uruguaya...

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Bibliographic Details

Main Author:	RUSSO, MÓNICA (author)
Other Authors:	ELICHALT, MARTA (author), VAZQUEZ, DANIEL (author), SUBURÚ, GABRIELA (author), TIHISTA, HUGO (author), GODIÑO, MARCELA (author)
Format:	article
Language:	Spanish
Published:	2014
Subjects:	ÁCIDO FÓLICO HARINA HIERRO NUTRICIÓN PAN URUGUAY
Online Access:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=32403
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