Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability

LWT

Volumn 60, Issue 1, 2015, Pages 71-77

  Iglesias Puig, Esther ^a   Monedero, Vicente ^a   Haros, Monika ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

DRIs; Mineral availability; Minerals; Phytase; Quinoa

Indexed keywords

BIOCHEMISTRY; DEPRECIATION; ENZYMES; MINERALS; MOLAR RATIO; NUTRITION;

BIOLOGICAL VALUES; BREAD PERFORMANCE; DETECTION LIMITS; DRIS; MINERAL AVAILABILITY; NUTRITIONAL VALUE; PHYTASES; QUINOA;

FOOD PRODUCTS;

CHENOPODIUM QUINOA; TRITICUM AESTIVUM;

EID: 84921947678     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.045     Document Type: Article

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