Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content

Article

Abstract: The influence of germination for 6 days and dry-heating at 120°C for 15 min on the content of calciu

Palabras claves:

calcium, Dietary Fibre, Dry-Heating, germination, lentils, nutritive utilization, phosphorus

Autores:

Fernandez M., Juana Frias, Lopez-Jurado M., Moreu M.C., Porres-Foulquie J., Urbano G., Vidal‐Valverde C.

Fuentes:

scopus