IN-VITRO BIOAVAILABILITY OF IRON FROM IRON FORTIFIED YOGHURT BLENDED WITH OAT (Avena sativa) MILK
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Date
2016
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Karnataka Veterinary Animal And Fisheries Sciences University, Bidar
Abstract
Fermentation is a process used to enhance the shelf life and nutritional value of foods. Today this process is commonly used in vegetables, fruits, cereals, meat, milk and fish and the fermented products are consumed around the world