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Authors
Affiliations
1 Department of Nutrition, National Research Center, Giza, Dokki 12311, EG
Source
The Indian Journal of Nutrition and Dietetics, Vol 36, No 6 (1999), Pagination: 302-311
Abstract
Iron absorption is known to be a complex process influenced by many factors, in particular bioavailability of dietary iron. In recent years there has been an extensive use of soybean proteins in certain meat products and dairy-type foods. Good protein quality, low cost, plentiful supply and excellent functional properties make it an attractive raw material for the development of new manufactured foods. Iron absorption studies have raised concern about the bioavailability of iron in soybean products.
