Enhancing the Absorption of Iron and Zinc in Plant-Based Foods with Citric Acid and Ascorbic Acid: A Review
Author:
Affiliation:
1. Landmark University,Department of Food Science and Microbiology,Omu-Aran,Nigeria
Publisher
IEEE
Link
http://xplorestaging.ieee.org/ielx8/10629651/10629654/10630323.pdf?arnumber=10630323
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1. Zinc deficiency in low‐ and middle‐income countries: prevalence and approaches for mitigation
2. IRON DEFICIENCY ANEMIA IN CHILDREN RESIDING IN HIGH AND LOW-INCOME COUNTRIES: RISK FACTORS, PREVENTION, DIAGNOSIS AND THERAPY
3. Assessment of rural women farmers’ knowledge on selected soya bean products and accessibility to nutrition education sources in Ekiti State, Nigeria;Odefadehan;Library Philosophy and Practice,2021
4. Implications of phytate in plant-based foods for iron and zinc bioavailability, setting dietary requirements, and formulating programs and policies
5. Nutritional composition and glycemic index analyses of vitamin A-biofortified maize in healthy subjects
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