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Stability of fortified whole wheat flour (WWF) was evaluated using NaFeEDTA, elemental iron, ZnSO 4 and ZnO as fortificants. Fortified WWF was stored in tin boxes and polypropylene bags for 60 days under ambient storage condition (ASC) and controlled storage condition (CSC). Fortification significantly (p⩽0.05) decreased moisture and protein content and increased ash content to 5.44%, 6% and...
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