Heat-treated hull flour does not affect iron bioavailability in rats.

In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron...

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Publicado en:	Archivos Latinoamericanos de Nutrición Vol. 61; no. 2; pp. 135 - 143
Autores principales:	Duarte Martino, Hércia Stampini, de Carvalho, Ariela Werneck, Da Silva, Cassiano Oliveira, de Souza Dantas, Maria Inês, Gomes Natal, Dorina Isabel, Rocha Ribeiro, Sônia Machado, Brunoro Costa, Neuza Maria
Formato:	Artículo
Publicado:	Capitulo Venezolano de Sociedad Latinoamericana de Nutricion jun2011
Materias:	Soy flour Bioavailability Iron in the body Soybean varieties Hemoglobins Phytic acid Laboratory rats
Acceso en línea:	Ver este registro en EBSCOhost