Food to food fortification of breads and biscuits with herbs, spices, millets and oilseeds on bio-accessibility of calcium, iron and zinc and impact of proteins, fat and phenolics
Dipika Agrahar‐Murugkar
Topics & Concepts
Food scienceChemistryFortificationZincCalciumHealthy foodMoringaOrganic chemistryMoringa oleifera research and applicationsPhytase and its ApplicationsPlant Micronutrient Interactions and Effects