Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge-Reference-Cited by-同舟云学术

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Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge

Published:2024-03 Issue: Volume:34 Page:100165
ISSN:2352-3646
Container-title:NFS Journal
language:en
Short-container-title:NFS Journal

Author:

Famuyide Oluyimika Y.,Lubaale John,Ndiaye Cheikh,Duodu Kwaku G.,Taylor John R.N.

Funder

National Tea Research Foundation

USAID

NRF

National Research Foundation of Korea

University of Pretoria

The World Academy of Sciences

Third World Academy of Sciences

Publisher

Elsevier BV

Reference76 articles.

1. Micronutrient status and dietary intake of iron, vitamin A, iodine, folate and zinc in women of reproductive age and pregnant women in Ethiopia, Kenya, Nigeria and South Africa: a systematic review of data from 2005 to 2015;Harika;Nutrients,2017

2. Are low intakes and deficiencies in iron, vitamin A, zinc, and iodine of public health concern in Ethiopian, Kenyan, Nigerian, and south African children and adolescents?;Harika;Food Nutr. Bull.,2017

3. The proportion of anemia associated with iron deficiency in low, medium, and high human development index countries: a systematic analysis of national surveys;Petry;Nutrients,2016

4. Nutrient intake is insufficient among Senegalese urban school children and adolescents: results from two 24 h recalls in state primary schools in Dakar;Fiorentino;Nutrients,2016

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