Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal‐Containing Breakfast Meals
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1211-1216
- https://doi.org/10.1111/j.1365-2621.1983.tb09194.x
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
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