Supported by National Science Foundation Grant No. PFR-7919124.
Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal-Containing Breakfast Meals
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1211–1216, July 1983
How to Cite
CARLSON, B. L. and MILLER, D. D. (1983), Effects of Product Formulation, Processing, and Meal Composition on In Vitro Estimated Iron Availability from Cereal-Containing Breakfast Meals. Journal of Food Science, 48: 1211–1216. doi: 10.1111/j.1365-2621.1983.tb09194.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 7/9/82; revised 3/7/83; accepted 3/25/83.
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