Phenolic compounds, phytate, citric acid and the in vitro iron accessibility of cowpeas, mung beans and four varieties of kidney beans

Elifatio Towo; Ulf Svanberg; A Kamala

Phenolic compounds, phytate, citric acid and the in vitro iron accessibility of cowpeas, mung beans and four varieties of kidney beans
Journal article, 2003

Author

Elifatio Towo

Chalmers, Department of Chemistry and Bioscience, Food Science

Ulf Svanberg

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

A Kamala

African Journal of Food, Agriculture, Nutrition and Development

1684-5374 (eISSN)

Vol. 3 53-59

Subject Categories

Food Engineering

Areas of Advance

Life Science Engineering (2010-2018)

More information

Created

10/7/2017

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Phenolic compounds, phytate, citric acid and the in vitro iron accessibility of cowpeas, mung beans and four varieties of kidney beans Journal article, 2003