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Improvement of iron and zinc value of fonio to reduce iron and zinc deficiencies among women in reproductive age in Mali.
Koreissi-Dembele, Yara
(PhD candidate)
Zimmermann, Michael
(Promotor)
Brouwer, Inge
(Co-promotor)
Moretti, Diego
(Co-promotor)
Global Nutrition
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
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Research output
(1)
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Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
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Weight
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Food Science
Iron
100%
Phytate
26%
Nutrient Content
13%
Iron Intake
13%
Iron Fortification
13%
Porridge
13%
Nutritive Value
6%
Food Supply
6%
Food Composition Databases
6%
Nutrition
6%
Micronutrient
6%
Sensory Properties
6%
Indigenous Food
6%
Macronutrient
6%
Adequate Intake
6%
Nutrient Intake
6%
Vitamin A
6%
Nutrient Density
6%
Vitamin Deficiency
6%
Iron Bioavailability
6%
Daily Energy Intake
6%
Color Characteristics
6%
Cereal-based
6%
Daily Intake
6%
Hard Texture
6%
Agricultural and Biological Sciences
Fonio
100%
Landrace
37%
Phytase
14%
Genetic Divergence
14%
Grains
8%
Genetic Variability
8%
Paddies
5%
Iron Absorption
5%