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@article{155632,
        author = {Vijay Pradhap Singh M and Pavithra V and Thenmozhi S and Muthu Kumara Pandian A},
        title = {A REVIEW: FOOD FORTIFICATION AND THEIR ROLE IN IRON FORTIFICATION},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {9},
        number = {1},
        pages = {1668-1673},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=155632},
        abstract = {Fortification is a vital method in improving the nutritional status in certain population. The well-known example for fortification is the addition of iodine in the salt to prevent iodine deficiency disorder. Iron deficiency anaemia (IDA) is the most noticeable emergence across globally. Still, it is not a well-solved condition in developed and developing countries. Anaemia is a condition of red blood cells deficiency (haemoglobin) results in decrease of oxygen carrying capacity. Iron compounds vary in function such as oxygen transportation, DNA synthesis, metabolism and some essential function. Food fortification in such micronutrient is a valid technology that involves the most successful strategies in function to prevent those micronutrient deficiencies.},
        keywords = {Food Fortification, Iron deficiency anaemia, Iron fortificants, Iron fortification, Supplementation},
        month = {},
        }