Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells

Published 2012 View Full Article

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Title
Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 47, Issue 11, Pages 2252-2258
Publisher
Wiley
Online
2012-07-27
DOI
10.1111/j.1365-2621.2012.03095.x
References
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