Effect of addition of bovine milk and vegetable milks on thein vitro availability of iron from cereal meals-Reference-Cited by-同舟云学术

Effect of addition of bovine milk and vegetable milks on thein vitro availability of iron from cereal meals

Published:1989-12 Issue:4 Volume:39 Page:317-324
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Food Hum Nutr

Author:

Christian Parul,Seshadri Subadra

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/BF01092068.pdf

Reference19 articles.

1. AOAC (1960) Official Methods of Analysis. 8th edn. Washington, D.C.: Association of Official Analytical Chemists, pp. 643?644

2. Cook JD, Monsen ER (1976) Food iron absorption in human subjects III. Comparison of the effect of animal protein on nonheme iron absorption. Am J Clin Nutr 29: 859?867

3. Elahi MM, Ali M (1971) Studies on milk substitute from peanuts. Pakistan J Sci 23: 172?175

4. Gopalan C, Rama Sastri BV, Balasubramanian (1985) Nutritive value of Indian foods. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India

5. Hallberg L, Rossander L (1982) Absorption of iron from Western-type lunch and dinner meals. Am J Clin Nutr 35: 502?509

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