Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

Lignende værker

• The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)
  af: Wiesinger, Jason A., et al.
  Udgivet: (2018)
• On-Farm Evaluation in Uganda of Iron Concentration and Iron Bioavailability in the Fast Cooking Manteca Yellow Bean (Phaseolus vulgaris L.).
  af: Glahn, Raymond, et al.
  Udgivet: (2020)
• Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil
  af: Pereira, Elenilda J., et al.
  Udgivet: (2014)
• Effect of Traditional Household Processes on Iron, Zinc and Copper Bioaccessibility in Black Bean (Phaseolus vulgaris L.)
  af: Feitosa, Sabrina, et al.
  Udgivet: (2018)
• Effect of different salt concentrations on the reduction of bean (Phaseolus vulgaris) cooking time
  af: Cristian Berto da Silveira, et al.
  Udgivet: (2008-09-01)