In-vitro iron dialysability from legumes: Influence of phytate and extrusion cooking. | EBSCOhost

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Title: In-vitro iron dialysability from legumes: Influence of phytate and extrusion cooking.
Authors: Lombardi-Boccia, Ginevra; Lullo, Giuseppe Di; Carnovale, Emilia
Publication: Journal of the Science of Food & Agriculture, 1991, Vol 55, Issue 4, p599
ISSN: 0022-5142
Publication type: Academic Journal
DOI: 10.1002/jsfa.2740550411