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January 1, 1992International Journal of Food Sciences and Nutrition

Binding of iron by three starchy legumes in the presence of iron alone, with calcium or with calcium, zinc, magnesium and copper

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Authors

SESirelkhatim B. ElhardallouAWAnn F. WalkerUniversity of North Carolina at Chapel Hill

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Elhardallou et al. (1992) studied this question.

synapsesocial.com/papers/6a937ef673075f1cdcafc7edhttps://doi.org/10.3109/09637489209027533
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