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Lactic fermentation of non-tannin and high-tannin cereals: Effects of in vitro estimation of iron availability and phytate hydrolysis.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedelsforskning.
1993 (English)In: Journal of Food Science, Vol. 58, no 2, p. 408-412Article in journal (Refereed)
Place, publisher, year, edition, pages
1993. Vol. 58, no 2, p. 408-412
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
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Food Science
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URN: urn:nbn:se:ri:diva-8947OAI: oai:DiVA.org:ri-8947DiVA, id: diva2:966820
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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