Items where authors include "Ellis, P.R."

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

Proceedings Paper

Arafsha, S.M., Aslam, M.F., Ellis, P.R. et al. (2 more authors) (2023) Strategies to increase the bioaccessibility and bioavailability of iron and zinc from cereal products. In: Proceedings of The Nutrition Society. Nutrition Society Winter Conference 2022/2023, 24-25 Jan 2023, London, UK. Cambridge University Press .