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In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing.

(2001) JOURNAL OF FOOD SCIENCE. 66(9) 1271-1275).
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Chicago
MAMIRO, PRS, John Van Camp, SM MWIKYA, and André Huyghebaert. 2001. “In Vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing.” Journal of Food Science 66 (9) 1271-1275).
APA
MAMIRO, PRS, Van Camp, J., MWIKYA, S., & Huyghebaert, A. (2001). In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing. JOURNAL OF FOOD SCIENCE, 66(9) 1271-1275).
Vancouver
1.
MAMIRO P, Van Camp J, MWIKYA S, Huyghebaert A. In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing. JOURNAL OF FOOD SCIENCE. 2001;66(9) 1271-1275).
MLA
MAMIRO, PRS, John Van Camp, SM MWIKYA, et al. “In Vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During Processing.” JOURNAL OF FOOD SCIENCE 66.9) 1271-1275 (2001): n. pag. Print.
@article{170241,
  author       = {MAMIRO, PRS and Van Camp, John and MWIKYA, SM and Huyghebaert, Andr{\'e}},
  issn         = {0022-1147},
  journal      = {JOURNAL OF FOOD SCIENCE},
  language     = {eng},
  number       = {9) 1271-1275},
  title        = {In vitro extractability of calcium, iron, and zinc in finger millet and kidney beans during processing.},
  volume       = {66},
  year         = {2001},
}

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