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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Food Sci Nutr
Egile Nagusiak: Maziya‐Dixon, Busie, Alamu, Emmanuel Oladeji, Dufie Wireko‐Manu, Faustina, Robert, Asiedu
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: John Wiley and Sons Inc. 2016
Gaiak:
Original Research
Sarrera elektronikoa: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
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak