Effect of natural fermentation on in vitro zinc bioavailability in cereal-legume mixtures.
| Autor: | Agte, Vaishali V., Gokhale, Medha K. |
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| Zdroj: | International Journal of Food Science & Technology; Feb97, Vol. 32 Issue 1, p29, 4p, 3 Charts |
| Abstrakt: | Assesses the effects of natural fermentation on zinc bioavailability in cereal-legume mixtures. Influence of natural fermentation on phytate degradation; Effect of fermentation on the levels of titratable acid and ascorbic acid; Benefits of the process of natural fermentation. |
| Databáze: | Complementary Index |
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