Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.

Herter-Aeberli I, Fischer MM, Egli IM, Zeder C, Zimmermann MB, Hurrell RF

DOI: 10.1093/jn/nxaa211
Published: 2020 Oct 12
Container: The Journal of nutrition
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1093/jn/nxaa211,
  title = {Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.},
  author = {Herter-Aeberli I and Fischer MM and Egli IM and Zeder C and Zimmermann MB and Hurrell RF},
  year = {2020},
  journal = {The Journal of nutrition},
  doi = {10.1093/jn/nxaa211},
  url = {https://doi.org/10.1093/jn/nxaa211}
}

RIS

TY  - JOUR
TI  - Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.
AU  - Herter-Aeberli I
AU  - Fischer MM
AU  - Egli IM
AU  - Zeder C
AU  - Zimmermann MB
AU  - Hurrell RF
PY  - 2020
JO  - The Journal of nutrition
DO  - 10.1093/jn/nxaa211
UR  - https://doi.org/10.1093/jn/nxaa211
ER  -

APA

I, H., MM, F., IM, E., C, Z., MB, Z., & RF, H. (2020). Addition of Whole Wheat Flour During Injera Fermentation Degrades Phytic Acid and Triples Iron Absorption from Fortified Tef in Young Women.. The Journal of nutrition. https://doi.org/10.1093/jn/nxaa211

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pubmed · retrieved 2026-09-26T05:40:49.672Z