Article ID Journal Published Year Pages File Type
10539552 Food Chemistry 2012 5 Pages PDF
Abstract
► The digestive utilisation of iron increased significantly as a result of phytase treatment. ► The content of iron in the sternum would be a better indicator of bioavailability. ► Faba bean flour may be useful for the development of functional food.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour
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