The effect of lime cooking of corn on the phytic acid, calcium, total and ionizable iron content;Efecto de la nixtamalización del maíz sobre el contenido de ácido fítico, calcio y hierro total y disponible

Archivos Latinoamericanos de Nutricion

Volumn 47, Issue 3, 1997, Pages 217-223

  Urizar Hernandez A L ^a   Bressani, R ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

CALCIUM; IRON; PHYTIC ACID;

ANALYSIS OF VARIANCE; ARTICLE; CEREAL; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; TIME;

ANALYSIS OF VARIANCE; CALCIUM; CEREALS; FOOD HANDLING; IRON; PHYTIC ACID; TIME FACTORS;

EID: 0031219011     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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