Use of soaking and enrichment for improving the content and bioavailability of calcium, iron, and zinc in complementary. Foods and diets of rural Malawian weanlings

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1926-1932

  Temple, L ^a   Gibson, Rosalind S ^a   Hotz, C ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Bioavailability; Complementary foods; Maize; Phytate; Zinc

Indexed keywords

ZEA MAYS;

EID: 0036320353     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08748.x     Document Type: Article

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