Content of phytic acid and its mole ratio to zinc in flour and breads consumed in Tabriz, Iran

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1115-1119

  Gargari, B P ^a   Mahboob, S ^a   Razavieh, S V ^a  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Bread; Flour; Phytic acid; Zinc; Zinc bioavailability

Indexed keywords

PHYTIC ACID; ZINC;

ARTICLE; BIOAVAILABILITY; BREAD; FLOUR; IRAN; STATISTICAL SIGNIFICANCE; WORLD HEALTH ORGANIZATION;

EID: 33745954537     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.018     Document Type: Article

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