Pulses and Mineral Bioavailability in Low Income Countries
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Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-12763-3_4
Reference41 articles.
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3. Costa D, Almeida DA, Pissini SQ et al (2006) Chemical composition, dietary fibre and resistant starch contents of raw and cooked pea, common bean, chickpea and lentil legumes. Food Chem 94:327–330
4. Egli I, Davidsson L, Juillerat MA et al (2002) The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. J Food Sci 67:3484–3488
5. Etcheverry P, Grusak MA, Fleige LE (2002) Application of in vitro bioaccessibility and bioavailability methods for calcium, carotenoids, folate, iron, magnesium, polyphenols, zinc, and vitamins B(6), B(12), D, and E. Front Physiol 3:317. https://doi.org/10.3389/fphys.2012.00317.
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