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Journal description
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Details for article 30 of 34 found articles
| Title: |
Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas |
| Author: |
Wiesinger, Jason A. Cichy, Karen A. Hooper, Sharon D. Hart, Jonathan J. Glahn, Raymond P. |
| Appeared in: |
Journal of functional foods |
| Paging: | Volume 71 () nr. C pages p. |
| Year: |
2020 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 30 of 34 found articles
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