The effect of dry heat on the bioavailability of iron in soy flour
- 1 December 1991
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 68 (12) , 944-948
- https://doi.org/10.1007/bf02657541
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Comparison of in vitro, animal, and clinical determinations of iron bioavailability: International Nutritional Anemia Consultative Group Task Force report on iron bioavailabilityThe American Journal of Clinical Nutrition, 1989
- Effect of Partial Phytate Removal and Heat upon Iron Bioavailability from Soy Protein‐Based DietsJournal of Food Science, 1985
- Relative Bioavailability of Dietary Iron from Three Processed Soy ProductsJournal of Food Science, 1984
- Effects of Iron Status and Soy Protein on Iron Absorption by RatsJournal of Nutrition, 1983
- The inhibitory effect of soy products on nonheme iron absorption in manThe American Journal of Clinical Nutrition, 1981
- Relationships between Iron Status and Exercise in Male and Female Growing RatsJournal of Nutrition, 1981
- Effects of soya protein on mineral AvailabilityJournal of Oil & Fat Industries, 1981
- Factors affecting the nutritional quality of soya productsJournal of Oil & Fat Industries, 1981