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Extrusion and iron bioavailability in chickpea (Cicer arietinum L.).

Journal Title:
Food chemistry.
Journal Volume/Issue:
Aug 2000. v. 70 (2)
Main Author:
Poltronieri, F.
Other Authors:
Areas, J.A.G. and Colli, C.
Format:
Article
Language:
English
Subjects:
chickpeas
extrusion
home food preparation
food processing quality
extruded foods
iron
bioavailability
rats
animal models
hemoglobin
body weight
nutrient reserves
nutrient intake
dietary minerals
cooking
cooking quality
diet
food composition
nutrient content
solubility
phytic acid
phenols
antinutritional factors
flour
anemia (disease)
dietary fiber
View in NAL's Catalog:
IND22077946