Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges

Published 2011 View Full Article

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Title
Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 131, Issue 1, Pages 220-224
Publisher
Elsevier BV
Online
2011-08-30
DOI
10.1016/j.foodchem.2011.08.063

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