Dephytinisation of Sangak and Barbari bread made from...

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 Sandberg
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Volume:
aop
Year:
2012
Language:
english
DOI:
10.1111/j.1365-2621.2012.03095.x
File:
PDF, 634 KB
english, 2012
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