Publications by authors named "Kirsten Ag Johns"
Asia Pac J Clin Nutr
March 2017
Article Synopsis
- The increasing consumption of wheat flour products, particularly instant noodles, in Asia highlights the need for fortification to enhance micronutrient intake in the region.
- A literature review analyzed studies on the effects of fortifying wheat flour used for instant noodles, focusing on nutrient retention, sensory evaluation, and bioavailability.
- Findings suggest that fortified wheat flour can improve nutrient levels in instant noodles, maintain most added nutrients during cooking, and cause little to no impact on taste, indicating a promising approach to enhance dietary nutrition in Asia.
