Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls

Overview of attention for article published in Food & Function, January 2014

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RT @DrGrassby: Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls: https://t.co/D3…

Modelling of nutrient bioaccessibility in almond seeds based on the fracture properties of their cell walls: https://t.co/D3ZJMQKkHL

@cakeheath @RD_Catherine Also: Lipid release values predicted...were 5.7% for almond cubes and 42% for almond flour. http://t.co/zw2jH6oJQF

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