Caco-2 cell uptake of Ca, Mg and Fe from biscuits as affected by enrichment with pseudocereal/inulin mixtures-Reference-Cited by-同舟云学术

Caco-2 cell uptake of Ca, Mg and Fe from biscuits as affected by enrichment with pseudocereal/inulin mixtures

Published:2011-12 Issue:4 Volume:40 Page:480-489
ISSN:0139-3006
Container-title:Acta Alimentaria
language:en
Short-container-title:Acta Alimentaria

Author:

Vitali D.,Radić M.,Cetina-Čižmek B.,Vedrina Dragojević I.

Publisher

Akademiai Kiado Zrt.

Subject

Food Science

Link

https://www.akademiai.com/doi/pdf/10.1556/aalim.40.2011.4.7

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2. Formulation and sensory evaluation of prosopis alba (Algarrobo) pulp cookies with increased iron and calcium dialyzabilities;Bernardi C.;Pl. Fd Human Nutr.,2006

3. Bioavailability and storage stability of vitamin A fortificant (retinyl acetate) in fortified cookies;Butt M.S.;Fd Res. int.,2007

4. Calcium, iron, zinc and copper transport and uptake by Caco-2 cells in school meals: influence of protein and mineral interactions;Camara F.;Fd Chem.,2007

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