Research Article
Probiotic Potential, Iron and Zinc Bioaccessibility, and Sensory Quality of Uapaca kirkiana Fruit Jam Fermented with Lactobacillus rhamnosus Yoba
Table 3
In vitro digestion on iron content of the jam inoculated with L. rhamnosus yoba.
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are reported. Means with identical superscripts in a column are not significantly different at . |