Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals-Reference-Cited by-同舟云学术

Phytate Degradation During Traditional Cooking: Significance of the Phytic Acid Profile in Cereal-Based Vegetarian Meals

Published:1999-09 Issue:3 Volume:12 Page:161-167
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Agte V.V,Tarwadi K.V,Chiplonkar S.A

Publisher

Elsevier BV

Subject

Food Science

Reference15 articles.

1. Apparent absorption of Copper and Zinc of young Indian men from composite vegetarian diets;Agte;Ann. Nutrition Metabolism,1994

2. Assessment of pearl millet vs rice based diets for bioavailability of trace metals;Agte;Plant Foods Human Nutrition,1995

3. Effects of fermentation on zinc bioavailability;Agte;Int. J. Food. Sci. Tech. UK,1997

4. Effect of traditional processing of legumes on trace metal bioavailability;Agte;J. Food. Sci. Technol.,1998

5. Agte, V. V. Tarwadi, K. Chiplonkar, S. A. 1999, The influence of various food ingredients and their combinations on in vitro availability of iron and zinc in cereal based vegetarian meals

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