Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice

Journal of Trace Elements in Medicine and Biology

Volumn 20, Issue 4, 2006, Pages 217-220

  Chaoui, Asmaa ^a,b   Faid, Mohamed ^b   Belahsen, Rekia ^a  

^a National School of Applied Sciences   (Morocco)

^b INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

Author keywords

Bioavailability; Iron; Phytic acids; Sourdough

Indexed keywords

FERRITIN; HEMOGLOBIN; IRON;

ANIMAL EXPERIMENT; ARTICLE; BIOAVAILABILITY; BREAD; CONTROLLED STUDY; DIET SUPPLEMENTATION; DOUGH; EVALUATION; EXCRETION; FERRITIN BLOOD LEVEL; FLOUR; HEMATOCRIT; HEMOGLOBIN BLOOD LEVEL; IRON BLOOD LEVEL; IRON INTAKE; MALE; MOUSE; NONHUMAN; NUTRITIONAL STATUS; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; WHEAT;

TRITICUM AESTIVUM;

EID: 33750689902     PISSN: 0946672X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtemb.2006.04.002     Document Type: Article

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