Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough

Aslam, M.F., Arafsha, S.M., Berry, S.E. et al. (4 more authors) (2024) Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough. Food Research International, 197 (Part 1). 115149. ISSN 0963-9969

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Item Type: Article
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© 2024 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).

Keywords: Iron; Zinc; Bioaccessibility; Bioavailability; In vitro digestion; Caco-2 cells
Dates:
  • Published: December 2024
  • Published (online): 29 September 2024
  • Accepted: 25 September 2024
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 19 Nov 2024 16:42
Last Modified: 19 Nov 2024 16:42
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodres.2024.115149
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