A Study on Availability of Iron in Mushrooms
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Abstract
Mushrooms are assuming increasing importance as a source of food in view of their pleasing flavour, adequate protein with' a high digestibility co-efficient of about 87 per cent.Downloads
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Published
1982-07-01
How to Cite
Haque, M., & Chakrabarti, C. H. (1982). A Study on Availability of Iron in Mushrooms. The Indian Journal of Nutrition and Dietetics, 19(7), 203–211. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/12903
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