The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour
Mohamed Ismael Ahmed, Xueming Xu, Abdellatief A. Sulieman, Na Yang, Amer Ali Mahdi
Topics & Concepts
Phytic acidFermentationBioavailabilityFood scienceChemistryZincCalciumOxalic acidComposition (language)BiochemistryBiologyPhilosophyOrganic chemistryBioinformaticsLinguisticsPhytase and its ApplicationsCassava research and cyanideFood composition and properties