Heat-treated hull flour does not affect iron bioavailability in rats

Archivos Latinoamericanos de Nutricion

Volumn 61, Issue 2, 2011, Pages 135-142

  Duarte Martino, Hércia Stampini ^a   Carvalho, Ariela Werneck ^a   De Silva, Cassiano Oliveira ^a   De Souza Dantas, Maria Inês ^a   Gomes Natal, Dorina Isabel ^a   Rocha Ribeiro, Sônia Machado ^a   Brunoro Costa, Neuza Maria ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Bioavailability; Fiber; Iron; Phytic acid; Soybean flour

Indexed keywords

FERROUS ION; FERROUS SULFATE; IRON; PHYTIC ACID;

ANIMAL; ARTICLE; BIOAVAILABILITY; CHEMISTRY; DIET; DIETARY FIBER; FLOUR; HEAT; IRON INTAKE; MALE; RAT; SOYBEAN; WISTAR RAT;

ANIMALS; BIOLOGICAL AVAILABILITY; DIET; DIETARY FIBER; FERROUS COMPOUNDS; FLOUR; HOT TEMPERATURE; IRON; IRON, DIETARY; MALE; PHYTIC ACID; RATS; RATS, WISTAR; SOYBEANS;

ANIMALIA; GLYCINE MAX; RATTUS; RATTUS NORVEGICUS;

EID: 84856870984     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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