Each subject was provided with steamed bread fortified with iron (about 6mg iron added per 100 gram wheat flour) in each meal for five days. Group FeSO4 was fortified with ferrous sulfate.
每餐研究对象食用铁强化馒头一个，只有在强化馒头吃完之后方允许食用其他主食，铁强化馒头共食用五天。
The flour was fortified with vitamins.
这面粉因加入各种维生素而提高了营养价值。
The change of ferrous oxidation rate of ferrous glycinate in fortified flour was studied by storage test and the oxidation stability of ferrous glycinate was significantly better than that of ferrous sulfate.
通过贮藏试验，研究了甘氨酸螯合铁在营养强化面粉中亚铁氧化率的变化，甘氨酸螯合铁的氧化稳定性明显好于硫酸亚铁。
This research observed the influences of fortified micronutrients on the quality of flour through the measurement of physical and chemical indexes of flour and the organoleptic evaluation on steamed breads and noodles before and after fortification.
通过对面粉强化前后质量指标的检验，分析微营养素添加对面粉品质的影响，并对不同面粉制作的馒头和面条制进行了感观鉴定和评价。
As a test, wheat flour fortified with micronutrients has been provided to the farmers in some rural areas in China.
我国已在退耕还林地区，发放的部分小麦粉中，进行微营养素强化试点。
Extrusion Technology for Making Instant Nutritional Infant Rice Flour The iron retention rate in noodles cooked with different iron forms fortified wheat flours
速溶婴幼儿营养米粉的挤压膨化工艺研究不同铁剂强化面粉在家庭制作面条中的留存