The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets

Plant Foods for Human Nutrition

Volumn 53, Issue 4, 1999, Pages 367-380

  Adewusi, S R A ^a   Ojumu, T V ^a   Falade, O S ^a  

^a OBAFEMI AWOLOWO UNIVERSITY   (Nigeria)

Author keywords

Amaranthus; Cassava products; Mineral ionization; Titratable acidity

Indexed keywords

ACIDITY; BIOAVAILABILITY; BLANCHING; CALCIUM; CASSAVA; DETERMINATION OF CONTENT; FERMENTATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD PRODUCT; IRON; MAGNESIUM; SIMULATION; ZINC;

BIOLOGICAL AVAILABILITY; CALCIUM; DIET; FERMENTATION; FOOD HANDLING; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; IRON; LACTIC ACID; MAGNESIUM; MANIHOT; MINERALS; MODELS, BIOLOGICAL; ZINC;

AMARANTHUS; MANIHOT ESCULENTA;

EID: 0032851249     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008081217786     Document Type: Article

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