Effect of Processing Conditions on Phytic Acid, Calcium,...

Journal of Agricultural and Food Chemistry 2004 / 03 Vol. 52; Iss. 5

Effect of Processing Conditions on Phytic Acid, Calcium, Iron, and Zinc Contents of Lime-Cooked Maize

Bressani, Ricardo, Turcios, Juan Carlos, Colmenares de Ruiz, Ana Silvia, de Palomo, Patricia Palocios
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Volume:
52
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf030636k
Date:
March, 2004
File:
PDF, 56 KB
english, 2004
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