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Effect of cooking in iron pots as a strategy to increase iron and its bioaccessibility
Aakanksha Digamber, Karekar (2025) Effect of cooking in iron pots as a strategy to increase iron and its bioaccessibility. Masters thesis, Central Food Technological Research Institute.
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AakankshaDKarekar_FinalThesis_250609_2.pdf - Submitted Version Restricted to Repository staff only Download (2MB) |
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | cooking in iron pots, bioaccessibility |
| Subjects: | 600 Technology > 01 Medical sciences > 13 Nutrition-Human 600 Technology > 08 Food technology > 03 Cooking-Recipes |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 17 Jul 2025 04:26 |
| Last Modified: | 17 Jul 2025 04:26 |
| URI: | http://ir.cftri.res.in/id/eprint/19626 |
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