Soodeh Shockravi

Showing 1 publications

2012

Dephytinisation of Sangak and Barbari bread made from different extraction rate flours increases iron and zinc bioaccessibility in Caco-2 cells

Soodeh Shockravi, Annette Almgren, Nils-Gunnar Carlsson et al
International Journal of Food Science and Technology. Vol. 47 (11), p. 2252-2258
Journal article

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