Iron and zinc availability and some physical characteristics from extruded products with added concentrate and hydrolysates from bovine hemoglobin.
Cian
Raúl E
RE
Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, República Argentina. rec_704@yahoo.com.ar
Drago
Silvina R
SR
De Greef
Dardo M
DM
Torres
Roberto L
RL
González
Rolando J
RJ