Items where authors include "Bajka, B."

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

Conference abstract

Wang, R., Latunde-Dada, G.O., Bajka, B. et al. (1 more author) (2026) Impact of boiling on iron bioaccessibility in legumes following in vitro gastrointestinal digestion. [Conference abstract]