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Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough (2024)

First Author: Aslam M

Attributed to: Increasing Micronutrient Bioavailability from Wheat funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.foodres.2024.115149

Publication URI: http://dx.doi.org/10.1016/j.foodres.2024.115149

Type: Journal Article/Review

Parent Publication: Food Research International