Valencia, S <br/><br/>
Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis.  [electronic resource] 

 -  International journal of food sciences and nutrition  May 1999 
 - 203-11 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0963-7486 
<br/><br/><label>Standard No.: </label>10.1080/096374899101247  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chenopodiaceae--chemistry<br/>Chromatography, High Pressure Liquid<br/>Cooking<br/>Fermentation--physiology<br/>Food Handling<br/>Germination--physiology<br/>Humans<br/>Hydrolysis<br/>Iron, Dietary--analysis<br/>Nutritive Value<br/>Seeds--chemistry<br/>Solubility