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Controlled fermentation strategies to improve the bio-accessibility of iron and zinc on cereal based porridges in Zimbabwe
Controlled fermentation strategies to improve the bio-accessibility of iron and zinc on cereal based porridges in Zimbabwe
Website
https://www.bwapps.ugent.be/uk/fbwos/project/202
Date
October 2019
to
September 2023
Countries
Zimbabwe
Category
Agriculture & Biodiversity
Members
Kathleen Raes
Peter Vandamme
Keywords
food technology
food safety
fermentation
porridge
Institutions
University of Zimbabwe (Zimbabwe)
Research fields
Agriculture and Food Sciences