EFFECT OF CEREAL BASED TRADITIONAL MALTING TECHNOLOGY ON NUTRITIONAL QUALITY OF IRON-RICH BEAN FLOUR.

Autor:	NAFULA, M., ONGENG, D., ALOWO, D., NABATANZI, L., ZZIWA, S.
Předmět:	IRON deficiency anemia MALTING TRYPSIN inhibitors FLOUR BEANS MALT IRON proteins IRON deficiency
Zdroj:	African Crop Science Journal; 2022 Supplement, Vol. 30, p85-107, 23p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu