Traditional food processing methods to increase mineral bioavailability from cereal and legume based weaning foods

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Author
Egli, Ines
Date
2001
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-004132286
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Hurrell, Richard
Publisher
ETH Zürich
Subject
SÄUGLINGSERNÄHRUNG (HUMANERNÄHRUNG); KÖRNERFRÜCHTE, GETREIDE (HUMANERNÄHRUNG); HÜLSENFRÜCHTE + LEGUMINOSEN (HUMANERNÄHRUNG); BIOLOGISCHE VERFÜGBARKEIT (METABOLISMUS); MINERALSTOFFE (ERNÄHRUNGSPHYSIOLOGIE); PHYTINSÄURE + PHYTIN (BIOCHEMIE); INFANT NUTRITION (HUMAN NUTRITION); CEREALS, GRAINS (HUMAN NUTRITION); PULSES + LEGUMES (HUMAN NUTRITION); BIOAVAILIABILITY (METABOLISM); MINERALS (NUTRITIONAL PHYSIOLOGY); PHYTIC ACID + PHYTINE (BIOCHEMISTRY)
Organisational unit
03413 - Hurrell, Richard Frederick
Notes
Diss., Naturwissenschaften ETH Zürich, Nr. 13980, 2001.
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