Nutritional properties of iron fortified flatbreads enriched with greens and legumes-Reference-Cited by-同舟云学术

Nutritional properties of iron fortified flatbreads enriched with greens and legumes

Published:2021-04-05 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Bhavya Shivalli Nagaraj¹,Prakash Jamuna¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition University of Mysore Mysuru India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15495

Reference62 articles.

1. Nutritional, antinutritional and antioxidant activity of fresh and dehydrated moringa leaves;Aditi P.;International Journal of Research in Applied, Natural and Social Sciences,2017

2. Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

3. Rapid enzymic assay of insoluble and soluble dietary fiber

4. Optimization of germination time and heat treatments for enhanced availability of minerals from leguminous sprouts

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