In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads

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In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads

The in vitro bioaccessibility of calcium, iron and zinc of breads added with different bread spreads was determined. The mineral contents were assessed by flame atomic absorption spectrophotometer and expressed in fresh weight (mg/100 g). For the mineral bioaccessibility determination, in vitro gast...

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Bibliographic Details
Main Authors:	Ting, S. R., Loh, Su Peng
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/50455/ http://psasir.upm.edu.my/id/eprint/50455/1/%2845%29.pdf

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