Items where authors include "Aslam, M.F."

Article

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