טוען...
Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that com...
שמור ב:
| הוצא לאור ב: | Food Sci Nutr |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
John Wiley and Sons Inc.
2016
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5448367/ https://ncbi.nlm.nih.gov/pubmed/28572955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.445 |
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