Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women
Year: 2020
Type: article
Source: Journal of Nutrition
DOI: 10.1093/jn/nxaa211
Institutions: ETH Zurich, Institute of Food, Nutrition, and Health
Language: English
Topic: Phytase and its Applications
Subfield: Plant Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W3069663600