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International Journal of Food Sciences and Nutrition Volume 64, 2013 - Issue 4
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Food composition and analysis

Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends

María Gimena Galan
,
Silvina Rosa DragoCorrespondence[email protected]
,
Margarita Armada
&
Rolando González JoséInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
Pages 502-507 | Published online: 20 Dec 2012

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