Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility
Version of Record online: 8 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 174–180, January 2014
How to Cite
Baye, K., Mouquet-Rivier, C., Icard-Vernière, C., Picq, C. and Guyot, J.-P. (2014), Changes in mineral absorption inhibitors consequent to fermentation of Ethiopian injera: implications for predicted iron bioavailability and bioaccessibility. International Journal of Food Science & Technology, 49: 174–180. doi: 10.1111/ijfs.12295
- Issue online: 16 DEC 2013
- Version of Record online: 8 AUG 2013
- Manuscript Accepted: 9 JUL 2013
- Manuscript Received: 14 APR 2013
- Institute of Research for Development (IRD) and the French Embassy
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