Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference32 articles.
1. Ionizability and Bioaccessibility of Externally Added Iron in Legumes and Their Water Soluble Protein Fractions
2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
3. Oxalate and Phytate of Soy Foods
4. Biopeptides of milk: caseinophosphopeptides and mineral bioavailability
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