Smaller iron particle size improves bioavailability of hydrogen-reduced iron–fortified bread
Author:
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Endocrinology,Endocrinology, Diabetes and Metabolism
Reference23 articles.
1. Guidelines for the eradication of iron deficiency anemia;INACG,1977
2. How to ensure adequate iron absorption from iron-fortified food;Hurrell;Nutr Rev,2000
3. The usefulness of elemental iron for cereal flour fortification: a Sustain task force report;Hurrell;Nutr Rev,2002
4. Absorption of “fortification” iron: Bioavailability in man of different samples of reduced Fe, and prediction of the effects of Fe fortification;Björn-Rasmussen;Br J Nutr,1997
5. Absorption of fortification iron in bread;Cook;Am J Clin Nutr,1973
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