Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough
| Autor: | Aslam, Mohamad F., Arafsha, Sarah M., Berry, Sarah E., Bajka, Balazs, Ellis, Peter R., Latunde-Dada, Gladys O., Sharp, Paul A. |
|---|---|
| Zdroj: | In Food Research International December 2024 197 Part 1 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect