Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.
- DOI
- 10.1007/s13197-016-2266-0
- Published
- 2016 Jul
- Container
- Journal of food science and technology
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1007/s13197-016-2266-0,
title = {Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.},
author = {Amare E and Mouquet-Rivier C and Rochette I and Adish A and Haki GD},
year = {2016},
journal = {Journal of food science and technology},
doi = {10.1007/s13197-016-2266-0},
url = {https://doi.org/10.1007/s13197-016-2266-0}
}RIS
TY - JOUR TI - Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia. AU - Amare E AU - Mouquet-Rivier C AU - Rochette I AU - Adish A AU - Haki GD PY - 2016 JO - Journal of food science and technology DO - 10.1007/s13197-016-2266-0 UR - https://doi.org/10.1007/s13197-016-2266-0 ER -
APA
E, A., C, M., I, R., A, A., & GD, H. (2016). Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia.. Journal of food science and technology. https://doi.org/10.1007/s13197-016-2266-0
Source records
- pubmed · retrieved 2026-09-27T09:53:31.287Z