An in vitro estimation of relative iron availability from wheat bran
The effects of baking, bran particle size and other meal components on the relative availability of the endogenous iron of wheat bran were investigated using an in vitro method. The method simulated gastrointestinal digestion and measured soluble, low molecular weight iron as an estimate of availabl...
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| Language: | English |
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University of British Columbia
2010
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| Online Access: | http://hdl.handle.net/2429/24749 |