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

Mohamad F. Aslam; Sarah M. Arafsha; Sarah E. Berry; Balazs Bajka; Peter R. Ellis; Gladys O. Latunde-Dada; Paul A. Sharp
Food Research International · Vol. 197 · pp. 115149 · 2024
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Abstract

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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume197
Pages115149
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.115149
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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