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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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| Vydáno v: | Ciência e Tecnologia de Alimentos |
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| Hlavní autoři: | , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2014
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=395940096027 |
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