In vitro solubility of calcium, iron and zinc in relation to phytic acid levels in rice-based consumer products in China

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International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 1, 2010-02 ,pp. : 40-51

Informa Healthcare

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Effect of fermentation and dehulling on starch, total polyphenols, phytic acid content and in vitro protein digestibility of pearl millet

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Carotenoids retention and in vitro iron bioavailability of traditional cowpea leaf dishes of rural Tanzania

By Mduma I.   Msuya J.   Mwanri A.W.   Yang R.Y.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 3, 2012-05 ,pp. : 267-272

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In vitro starch digestibility and in vivo glucose response of gluten–free foods and their gluten counterparts

By Berti C.   Riso P.   Monti L.   Porrini M.  

European Journal of Nutrition, Vol. 43, Iss. 4, 2004-08 ,pp. : 198-204

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High insoluble fibre content increases in vitro starch digestibility in partially baked breads

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