Effect of Fermentation Using Baker's Yeast on Bioavailable Iron and Zinc from Cereals and Legumes

Journal of Food Science and Technology

Volumn 36, Issue 6, 1999, Pages 551-554

  Agte, V V ^a   Gokhale, M K ^a   Paknikar, K M ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

Cereal legume combinations; Iron Zinc bioavailability; Yeast fermentation

Indexed keywords

EID: 0012845363     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

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3. Ayengar GV (1996) Trace elements in human nutrition and health. WHO, Geneva, pp 233-261
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