Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets
Dietary quality is an important limiting factor to adequate nutrition in many resource-poor settings. One aspect of dietary quality with respect to adequacy of micronutrient intakes is bioavailability. Several traditional household food-processing and preparation methods can be used to enhance the b...
| Autores principales: | , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2007
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/171919 |
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