Publication
Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase, Journal of Food Processing & Technology (J Food Process Technol 2016, 7: 556)
Akomo PO, Egli I, Okoth MW, Bahwere P, Cercamondi I, Zeder C, Njage PMK and Owino VO 2016
http://www.omicsonline.org/food-processing-technology-abstract.php?abstract_id=67730