1. Allen L, de Benoist B, Dary O, Hurrell R. Guidelines on food fortification with micronutrients. Geneva (Switzerland): World Health Organization and Food and Agriculture Organization of the United Nations; 2006.
2. World Health Organization, Food and Agriculture Organization of the United Nations. Diet, nutrition and the prevention of chronic diseases. Report of a joint WHO/FAO expert consultation. WHO Technical Report Series 916. Geneva (Switzerland): WHO; 2003.
3. Guideline: Fortification of Rice with Vitamins and Minerals as a Public Health Strategy. Geneva (Switzerland): World Health Organization; 2018.
4. Cold extrusion but not coating affects iron bioavailability from fortified rice in young women and is associated with modifications in starch microstructure and mineral retention during cooking.;Hackl;J Nutr.,2017
5. Cofortification of ferric pyrophosphate and citric acid/trisodium citrate into extruded rice grains doubles iron bioavailability through in situ generation of soluble ferric pyrophosphate citrate complexes.;Hackl;Am J Clin Nutr.,2016