Browsing by Subject "Iron"

Now showing items 1-2 of 2

    • A review on Mucormycosis in view of COVID-19, Diabetes and the role of Iron 

      Jumana, Zarin (Brac University, 2021-10)
      COVID-19 has made people all over the world susceptible to other diseases caused by various microorganisms. One of them is caused by a fungus called mucormycosis or black fungus. Together with diabetes and COVID-19, it ...

    • Sensory acceptability of iron-fortified red lentil (Lens culinaris Medik.) Dal 

      Podder, Rajib; Khan, Shaan M.; Tar’an, Bunyamin; Tyler, Robert T.; Henry, Carol J.; Jalal, Chowdhury; Shand, Phyllis J.; Vandenberg, Albert (Institute of Food Technologists (IFT), 2018-02-22)
      Panelists in Saskatoon, Canada (n=45) and Dhaka, Bangladesh (n=98) participated in sensory evaluationsof the sensory properties of both cooked and uncooked dehulled red lentil dal fortified with FeSO4·7H2O, NaFeEDTAor ...