最终确定了营养面粉的基本配方，为面粉的强化提供了理论依据。
Thus the basic ingredients of the nutritional flour and the theoretical basis to fortify wheat flour are provided.
供职于一家美国慈善机构——健康儿童项目的大卫•多得森指出，在面粉和盐等主要食物中加入微量营养素一事亟待关注。
The case for enriching staples such as flour or salt with micronutrients is compelling, says David Dodson of Project Healthy Children, an American charity.
通过微量营养素对面粉的强化，是解决以面粉为主食地区人群微量营养素缺乏的有效办法。
However the nutrient enrichment of flour is an efficient method to solve the deficiency of micro nutrient for people who take the flour as staple food.
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