Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability

Yvonne Granfeldt; Carola Rojas; Claudia Lazarte

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

Home
Authors
Tracks
Papers

43690

Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability

Yvonne Granfeldt ; Carola Rojas ; Claudia Lazarte ¹

How to cite this paper?

To cite this paper use one of the standards below:

ABNT
ISO
APA
Vancouver

Yvonne Granfeldt; Carola Rojas; Claudia Lazarte. Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/assessment-of-cassava-fermentation-to-reduce-the-phytate-content-and-its-implica?lang=en>. Acesso em: 26 Out. 2026. Copy citation

Yvonne Granfeldt, 2022, Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/assessment-of-cassava-fermentation-to-reduce-the-phytate-content-and-its-implica?lang=en>. Copy citation

Yvonne Granfeldt. (2022, May). Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Yvonne Granfeldt, Assessment of cassava fermentation to reduce the phytate content, and its implications for zinc, iron and calcium bioavailability. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/assessment-of-cassava-fermentation-to-reduce-the-phytate-content-and-its-implica?lang=en Copy citation

Favorite this paper

Presentation Type

Pôster

Institutions

¹ Food Technology Engineering and Nutrition/ Lund University

Track

Food and Nutrition

How to cite this paper?

For more information, access the event website

Galoá { Software for Scientists

Full list of papers · All events

How to cite this proceedings?

This proceedings is identified by a DOI , for use in citations or bibliographic references. Attention: this is not a DOI for the paper and as such cannot be used in Lattes to identify a particular work.

Check the link "How to cite" in the paper's page, to see how to properly cite the paper