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Nutritional Studies on the Bioavailability of Iron From Cereals and Pulses
Nutritional studies to evaluate the bioavailability of iron was conducted among three selected cereals i.e., rice, wheat and ragi and six pulses i.e., Bengal gram, green gram, black gram, horse gram, cowpea and soya bean. The results of the study indicated that among cereals though the total iron...
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| Format: | Ph.D Thesis |
| Language: | Undetermined |
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Vellanikkara
Department of Home Science, College of Horticulture
1998
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