IRON BINDING BY WHEAT GLUTEN, SOY ISOLATE, ZEIN, ALBUMEN AND CASEIN
- 1 January 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (1) , 104-107
- https://doi.org/10.1111/j.1365-2621.1979.tb10017.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Enhancement of Iron Absorption From Ligated Segments of Rat Intestine by Histidine, Cysteine, and Lysine: Effects of Removing Ionizing Groups and of StereoisomerismJournal of Nutrition, 1973
- Biological availability in animals of iron from common dietary sourcesJournal of Agricultural and Food Chemistry, 1970
- Effect of Amino Acids on Iron Absorption from a Staple Vegetable FoodBlood, 1970
- Effect of Histidine and Certain Other Amino Acids on the Absorption of Iron-59 by RatsJournal of Nutrition, 1969
- Effect of Interaction of Various Foods on Iron AbsorptionThe American Journal of Clinical Nutrition, 1968
- The Influence of Amino Acids on Iron AbsorptionBlood, 1963