Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread

Published 2017 View Full Article

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Title
Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 27, Pages 5443-5452
Publisher
American Chemical Society (ACS)
Online
2017-06-28
DOI
10.1021/acs.jafc.7b01176

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