Stability and Content of Inherent or Added Iodine in Most Commonly Used Indian Recipes
T. Longvah & Avinash Upadhyay · European Journal of Nutrition & Food Safety · 2015
Objectives: To study the stability and content of inherent food iodine or iodine from iodized salt in commonly used Indian recipes. Methods: The study was carried out in 23 states in India covering 48 districts and the most commonly used recipes from each selected district were t...
Open access
Research Article
10.9734/EJNFS/2015/20992