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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals

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Chicago
Gabaza, Molly, Habtu Shumoy Abraha, Maud Muchuweti, Peter Vandamme, and Katleen Raes. 2018. “Baobab Fruit Pulp and Mopane Worm as Potential Functional Ingredients to Improve the Iron and Zinc Content and Bioaccessibility of Fermented Cereals.” Innovative Food Science & Emerging Technologies 47: 390–398.
APA
Gabaza, M., Abraha, H. S., Muchuweti, M., Vandamme, P., & Raes, K. (2018). Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 47, 390–398.
Vancouver
1.
Gabaza M, Abraha HS, Muchuweti M, Vandamme P, Raes K. Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2018;47:390–8.
MLA
Gabaza, Molly, Habtu Shumoy Abraha, Maud Muchuweti, et al. “Baobab Fruit Pulp and Mopane Worm as Potential Functional Ingredients to Improve the Iron and Zinc Content and Bioaccessibility of Fermented Cereals.” INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 47 (2018): 390–398. Print.
@article{8564073,
  author       = {Gabaza, Molly and Abraha, Habtu Shumoy and Muchuweti, Maud and Vandamme, Peter and Raes, Katleen},
  issn         = {1466-8564},
  journal      = {INNOVATIVE FOOD SCIENCE \& EMERGING TECHNOLOGIES},
  language     = {eng},
  pages        = {390--398},
  title        = {Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals},
  url          = {http://dx.doi.org/10.1016/j.ifset.2018.04.005},
  volume       = {47},
  year         = {2018},
}

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