| dc.contributor.author | Edward Buzigi | |
| dc.contributor.author | Kirthee Pillay | |
| dc.contributor.author | Muthulisi Siwela | |
| dc.date.accessioned | 2021-01-10T11:55:35Z | |
| dc.date.available | 2021-01-10T11:55:35Z | |
| dc.date.issued | 2020 | |
| dc.identifier.issn | 20487177 | |
| dc.identifier.uri | https://combine.alvar.ug/handle/1/48993 | |
| dc.publisher | Wiley | |
| dc.relation.ispartof | Food Science & Nutrition | |
| dc.title | Effect of cooking locally available common bean (Obwelu) on iron and zinc retention, and pumpkin (Sweet cream) on provitamin A carotenoid retention in rural Uganda | |
| dc.type | journal article | |
| dc.identifier.doi | 10.1002/fsn3.1873 | |
| dc.identifier.mag | 3087951142 | |
| dc.identifier.lens | 013-181-626-430-326 | |
| dc.identifier.volume | 8 | |
| dc.identifier.issue | 11 | |
| dc.identifier.spage | 5916 | |
| dc.identifier.epage | 5925 | |
| dc.subject.lens-fields | Carotenoid | |
| dc.subject.lens-fields | Provitamin a | |
| dc.subject.lens-fields | Food science | |
| dc.subject.lens-fields | Zinc | |
| dc.subject.lens-fields | Biology |
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