Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?-Reference-Cited by-同舟云学术

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Author:

Gabaza Molly¹²³,Muchuweti Maud¹,Vandamme Peter²,Raes Katleen³

Affiliation:

1. Department of Biochemistry, Faculty of Science, University of Zimbabwe, Harare, Zimbabwe

2. Department of Biochemistry and Microbiology, Faculty of Science, Ghent University, Gent, Belgium

3. Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Kortrijk, Belgium

Funder

VLIR-UOS (Belgium)

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

Reference171 articles.

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3. Enhancing the Absorption of Iron and Zinc in Plant-Based Foods with Citric Acid and Ascorbic Acid: A Review;2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG);2024-04-02