Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties-Reference-Cited by-同舟云学术

Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties

Published:2016-12-05 Issue:3 Volume:5 Page:662-668
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Maziya-Dixon Busie¹,Alamu Emmanuel Oladeji¹²,Dufie Wireko-Manu Faustina³,Robert Asiedu¹

Affiliation:

1. Food and Nutrition Sciences Laboratory; International Institute of Tropical Agriculture; Ibadan Oyo State Nigeria

2. Food and Nutrition Sciences Laboratory; International Institute of Tropical Agriculture Southern Africa Research and Administration Hub (SARAH) Campus; Chelston Lusaka Zambia

3. Department of Food Science and Technology; Kwame Nkrumah University of Science and Technology; Kumasi Ghana

Publisher

Wiley

Subject

Food Science

Reference40 articles.

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2. Alves , R. M. L 2000 Caracterizacao de ingredients obtidos de cara (Dioscoreaalata) e potencial aplicao industrial

3. Maternal and child undernutrition: global and regional exposures and health consequences;Black;Lancet,2008

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