Nutritional Sciences
- 제3권2호
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- Pages.71-76
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- 2000
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- 1229-232X(pISSN)
Zinc Bioavailability in a Semolina/Soy Protein Mixture Was Not Affected by Extrusion Processing
- Kang, Soo-Young (Department of Food Science and Human Nutrition, Michigan State university) ;
- Wanda L. Chenoweth (Department of Food Science and Human Nutrition, Michigan State university)
- 발행 : 2000.11.01
초록
Effects of extrusion processing on zinc bioavailability in a product made from 85% semolina and 15% soy protein concentrate were determined using in vitro and in vivo techniques. Soluble and dialyzable zinc contents of the extruded product were 15.3 and 13.0