Authors: UMMADI P CHENOWETH W BENNINK M NG PKW

Citation: P. Ummadi et al., THE EFFECTS OF EXTRUSION PROCESSING ON SOLUBILITY AND DISTRIBUTION OFPROTEIN, PHYTATE AND IRON IN RELATION TO IRON DIALYZABILITY OF DURUM-WHEAT, The FASEB journal, 9(4), 1995, pp. 981-981

Authors: UMMADI P CHENOWETH WL UEBERSAX MA

Citation: P. Ummadi et al., THE INFLUENCE OF EXTRUSION PROCESSING ON IRON DIALYZABILITY, PHYTATESAND TANNINS IN LEGUMES, Journal of food processing and preservation, 19(2), 1995, pp. 119-131

Authors: UMMADI P CHENOWETH WL NG PKW

Citation: P. Ummadi et al., CHANGES IN SOLUBILITY AND DISTRIBUTION OF SEMOLINA PROTEINS DUE TO EXTRUSION PROCESSING, Cereal chemistry, 72(6), 1995, pp. 564-567

Authors: UMMADI P CHENOWETH W UEBERSAX M

Citation: P. Ummadi et al., EXTRUSION PROCESSING DECREASES BIOAVAILABILITY OF IRON IN DURUM-WHEAT, The FASEB journal, 8(5), 1994, pp. 10000714-10000714