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This report summarizes studies conducted in 6 Asian countries to test whether wheat flour fortified according to 2009 WHO guidelines could be used to produce common Asian foods without significant effects on quality. Researchers found: 1. Fortified noodles and breads showed only minor differences in color but were otherwise similar in texture, taste, and acceptability compared to non-fortified products. 2. There were no significant differences reported between iron compounds tested. 3. Fortified produc

Author

small_chicken_9x

Language

EN