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Chemical composition and effects of micronized corn bran on iron bioavailability in rats

The degermination of corn grains by dry milling generates 5% of a fibrous residue. After segregation and micronization, corn bran becomes a potential source of dietary fiber consumption. However, its effect on iron bioavailability has not been reported in the literature. The objective of the prese...

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Bibliografski detalji
Izdano u:Ciência e Tecnologia de Alimentos
Glavni autori: Gilson Irineu de OLIVEIRA JUNIOR, Neuza Maria Brunoro COSTA, Hércia Stampini Duarte MARTINO, Maria Cristina Dias PAES
Format: Artigo
Jezik:Inglês
Izdano: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2014
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Online pristup:https://www.redalyc.org/articulo.oa?id=395940096027
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