(PDF) Effects of Reducing Phytate Content in Sorghum

Effects of Reducing Phytate Content in Sorghum Through Genetic Modification and Fermentation on in Vitro Iron Availability in Whole Grain Porridges

Food Chemistry - Netherlands

doi 10.1016/j.foodchem.2011.08.063

Full Text

Abstract

Available in full text

Categories

Analytical Chemistry

Date

March 1, 2012

Authors

Johanita Kruger

John R.N. Taylor

Publisher

Elsevier BV

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