Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)

Food Chemistry

Volumn 70, Issue 2, 2000, Pages 175-180

  Poltronieri, F ^a   Areas J A G ^a   Colli, C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

FERROUS SULFATE; HEMOGLOBIN; IRON;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEMICAL COMPOSITION; COOKING; CULTIVAR; IRON BLOOD LEVEL; MOISTURE; VEGETABLE;

ANIMALIA; CICER ARIETINUM;

EID: 0343081583     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(99)00113-9     Document Type: Article

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