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

PRS MAMIRO, John Van Camp UGent, SM MWIKYA and André Huyghebaert (2001) JOURNAL OF FOOD SCIENCE. 66(9) 1271-1275).
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
JOURNAL OF FOOD SCIENCE
J. Food Sci.
volume
66
issue
9) 1271-1275
Web of Science type
Article
Web of Science id
000172704400005
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
0.921 (2001)
JCR rank
31/94 (2001)
JCR quartile
2 (2001)
ISSN
0022-1147
language
English
UGent publication?
yes
classification
A1
id
170241
handle
http://hdl.handle.net/1854/LU-170241
date created
2004-01-14 13:40:00
date last changed
2016-12-19 15:37:57
@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},
}

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.