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Journal description
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Details for article 89 of 128 found articles
| Title: |
Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough |
| Author: |
Aslam, Mohamad F. Arafsha, Sarah M. Berry, Sarah E. Bajka, Balazs Ellis, Peter R. Latunde-Dada, Gladys O. Sharp, Paul A. |
| Appeared in: |
Food research international |
| Paging: | Volume 197 () nr. P1 pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 89 of 128 found articles
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