Cooking and Fe Fortification Have Different Effects on Fe Bioavailability of Bread and Tortillas
Author:
Publisher
Informa UK Limited
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://www.tandfonline.com/doi/pdf/10.1080/07315724.2006.10719510
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1. Iron Fortification in the Americas
2. Early response to the effect of iron fortification in the Venezuelan population
3. Iron fortification of infant cereals: a proposal for the use of ferrous fumarate or ferrous succinate
4. Iron Bioavailability and Utilization in Rats Are Lower from Lime-Treated Corn Flour than from Wheat Flour When They Are Fortified with Different Sources of Iron
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