Influence of Oxalate, Phytate, Tannin, Dietary Fiber, and Cooking on Calcium Bioavailability of Commonly Consumed Cereals and Millets in India
Author:
Affiliation:
1. Department of Chemistry, Gandhigram Rural Institute, Deemed University, Gandhigram, Dindigul, 624 302, Tamil Nadu, India.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference37 articles.
1. Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability
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