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International Journal of Food Properties Volume 16, 2013 - Issue 7
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Original Articles

Ionizability and Bioaccessibility of Externally Added Iron in Legumes and Their Water Soluble Protein Fractions

Shirin Adelpilerood Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, IndiaCorrespondence[email protected]
&
Jamuna Prakash Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, India
Pages 1543-1551 | Received 10 May 2010, Accepted 02 Jun 2011, Published online: 24 May 2013

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S. K. Devaraju, Prachi Thatte, Jamuna Prakash & Jyothi A. Lakshmi. (2016) Bioaccessible Iron and Zinc in Native and Fortified Enzyme Hydrolyzed Casein and Soya Protein Matrices. Food Biotechnology 30:4, pages 233-248.
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Yolanda Victoria Rajagukguk, Marcellus Arnold, Andrzej Sidor, Bartosz Kulczyński, Anna Brzozowska, Marcin Schmidt & Anna Gramza-Michałowska. (2022) Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 11:3, pages 309.
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