Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice-Reference-Cited by-同舟云学术

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

Author:

Taleon Victor¹^ORCID,Hasan Md Zakiul²,Jongstra Roelinda³,Wegmüller Rita³,Bashar Md Khairul⁴

Affiliation:

1. HarvestPlus, c/o International Food Policy Research Institute (IFPRI) Washington DC USA

2. HarvestPlus, c/o International Food Policy Research Institute Dhaka Bangladesh

3. Laboratory of Human Nutrition, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health ETH Zürich Zürich Switzerland

4. HarvestPlus, c/o Alliance Bioversity‐CIAT Dhaka Bangladesh

Funder

Bill and Melinda Gates Foundation

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

Reference33 articles.

3. Retention of Zn, Fe and phytic acid in parboiled biofortified and non‐biofortified rice;Taleon V;Food Chem,2020

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