Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats

Nutrition

Volumn 19, Issue 6, 2003, Pages 524-530

  Lopez, Hubert Walter ^a   Duclos, Virgile ^b   Coudray, Charles ^b   Krespine, Virginie ^b   Feillet Coudray, Christine ^b   Messager, Arnaud ^b   Demigné, Christian ^b   Rémésy, Christian ^b  

^a ULICE   (France)

^b NONE

Author keywords

Iron; Magnesium; Phytate; Zinc

Indexed keywords

BUTYRIC ACID; CALCIUM; COPPER; IRON; MAGNESIUM; MINERAL; PHYTATE; PHYTIC ACID; SHORT CHAIN FATTY ACID; TRANSFERRIN;

ANIMAL EXPERIMENT; ARTICLE; BIOAVAILABILITY; BRAN; BREAD; CALCIUM HOMEOSTASIS; DIETARY INTAKE; FERMENTATION; FLUOR; FOOD ANALYSIS; FOOD PROCESSING; INTESTINE ABSORPTION; IRON ABSORPTION; IRON BALANCE; IRON BLOOD LEVEL; LIPID ANALYSIS; LIVER LEVEL; MAGNESIUM EXCRETION; MALE; NONHUMAN; NUTRITIONAL STATUS; PRIORITY JOURNAL; RAT; RAT STRAIN; URINARY EXCRETION; WHEAT; YEAST;

ANIMALIA; RATTUS NORVEGICUS; TRITICUM AESTIVUM;

EID: 0038777167     PISSN: 08999007     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0899-9007(02)01079-1     Document Type: Article

References (22)

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