Authors: LIHONO MA SERFASS RE SELL JL PALO PE

Citation: Ma. Lihono et al., BIOAVAILABILITY OF CALCIUM CITRATE MALATE ADDED TO MICROBIAL PHYTASE-TREATED, HYDROTHERMALLY COOKED SOYMILK, Journal of food science, 62(6), 1997, pp. 1226-1230

Authors: LIHONO MA SERFASS RE

Citation: Ma. Lihono et Re. Serfass, PHYTATE PHOSPHORUS AND CALCIUM BIOAVAILABILITY OF PHYTASE-TREATED, HYDROTHERMALLY COOKED, The FASEB journal, 10(3), 1996, pp. 4512-4512

Authors: LIHONO MA SERFASS RE

Citation: Ma. Lihono et Re. Serfass, HYDROTHERMAL COOKING AFFECTS PROTEIN EFFICIENCY RATIO AND ZINC BIOAVAILABILITY OF SOYMILK-BASED DIETS IN RATS, Journal of food science, 61(5), 1996, pp. 1043-1047

Authors: LIHONO MA SERFASS RE

Citation: Ma. Lihono et Re. Serfass, EFFECTS OF DIETARY ZINC IN RATS FED TRADITIONAL AND HYDROTHERMALLY COOKED (HTC) SOY BASED DIETS, The FASEB journal, 9(3), 1995, pp. 451-451

Authors: LIHONO MA SERFASS RE

Citation: Ma. Lihono et Re. Serfass, NUTRITIONAL CHARACTERISTICS OF HYDROTHERMALLY COOKED SOYMILK, The FASEB journal, 8(4), 1994, pp. 10000464-10000464