Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model
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DOI: 10.1016/j.foodchem.2017.01.130
Abstract: Highlights • Fe availability in three commercial bread baking process was compared.• The sourdough bread baking process fully degraded phytic acid, a main Fe chelator.• More Fe was released by simulated digestion from sourdough bread.•… read more here.
Keywords: iron bioavailability; sourdough bread; bioavailability different; bread ... See more keywords