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Publikováno v:
The American Journal of Clinical Nutrition. 49:151-155
The effect of extrusion cooking of a bran-flour mixture on iron and zinc retention was measured in normal adults. The stable isotopes 58Fe (1.253 mg) and 67Zn (5.13 mg) were administered with 40 g nonextruded or extruded cereal with milk and isotopic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::729760e944239ff340a963ec53c65a11
https://doi.org/10.1093/ajcn/49.1.151
https://doi.org/10.1093/ajcn/49.1.151
