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Effect of multiple fortification on the bioavailability of minerals in wheat meal bread
Bioavailability of calcium, iron and zinc as calcium carbonate (CaCO(3)), ferrous sulfate (FeSO(4)) and zinc sulphate (ZnSO(4)) @ 1,000, 40 and 20 mg kg(−1) respectively from fortified bread of 72% extraction straight grade flour was assessed. Fortified bread diets were fed to 64 female Sprague-Dawl...
Gorde:
| Egile Nagusiak: | , , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Springer-Verlag
2011
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550827/ https://ncbi.nlm.nih.gov/pubmed/24293693 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0224-9 |
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