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ln vitro bioavailability of standardized mungbean recipes
Socioeconomic background and consumption patterns
lnitial anthropometric data
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225 school children ACC/SCN Amirthaveni Andhra Pradesh anemia ascorbic ascorbic acid average Avinashilingam lnstitute Bangladesh Based on survey bioavailability of iron bioavailability-enhanced recipes biochemical parameters body iron stores Boys Girls Boys conducted by Avinashilingam control group cooked cooperation with AVRDC crop cultivars diets dishes dosai enhancing effect estimation of serum farmers feeding trial food-based approaches foods g/dl Girls Boys Girls ground mungbean group receiving hemoglobin level improved cultivars iron bioavailability-enhanced iron deficiency iron deficiency anemia leaves kootu lndia lnitial lnstitute in cooperation lron micronutrients mungbean consumption mungbean production Mungbean sundal Mungbean Myanmar MYMV Nepal nonheme iron nutrient ofmungbean p-carotene Pakistan Periyanaickenpalayam pesarattu Pigeon pea protein pulses regression analysis Retinol serum ferritin serum iron Shanmugasundaram soaked and ground Source South Asia Sprouted mungbean salad Sri Lanka sundal Mungbean masiyal sundal with carrot survey conducted Table Tamil Nadu TlBC tomato Traditionally prepared recipes Vijayalakshmi vitamin vitro iron bioavailability yield