Article ID Journal Published Year Pages File Type
7594090 Food Chemistry 2015 8 Pages PDF
Abstract
Although responses to enzyme treatments and iron bioaccessibility were matrix dependent, a positive effect of dietary fiber hydrolysis with X + C was obtained, irrespective of the blend. Dietary fibers had a negative effect on iron bioaccessibility independent of phytates.
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Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility
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