Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells
Soodeh Shockravi, Annette Almgren, Nils-Gunnar Carlsson, Ann-Sofie SandbergVolume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03095.x
File:
PDF, 634 KB
english, 2012