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Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women

Pornpimol Scheuchzer, Michael Zimmerman, Christophe Zeder, Antoni Sánchez‐Ferrer, Diego Moretti

2021Journal of Nutrition13 citationsDOI

Topics & Concepts

BioavailabilityExtrusionSolubilityFerrousChemistryFood scienceStarchDifferential scanning calorimetryIron deficiencyCitric acidMaterials scienceMetallurgyThermodynamicsBioinformaticsAnemiaMedicineBiologyOrganic chemistryPhysicsInternal medicineIron Metabolism and DisordersPlant Micronutrient Interactions and EffectsFood composition and properties
Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women | Litcius