Autor: Talsma, Elise F.
- Iron, zinc and phytic acid retention of biofortified, low phytic acid, and conventional bean varieties when preparing common household recipes
- Manual de campo: Pruebas sensoriales en cultivos biofortificados
- Estudios poscosecha con cultivos biofortificados retención de micronutrientes en la elaboración de alimentos
- Tecnologías poscosecha con cultivos biofortificados
- Retention of zinc in biofortified rice and maize during processing and cooking
Autor: Carrillo, Patricia
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- In Rwandese women with low iron status, iron absorption from low-phytic acid beans and biofortified beans is comparable, but low-phytic acid beans cause adverse gastrointestinal symptoms
- Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status
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