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

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Bibliographic Details
Title:	Micronization of wholewheat flour increases iron bioavailability from hydrothermally processed wheat flour dough.
Authors:	Aslam MF; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Arafsha SM; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Berry SE; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Bajka B; Department of Nutritional Sciences, King's College London, SE1 9NH, UK., Ellis PR; Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, School of Life Course & Population Sciences, King's College London, SE1 9NH, UK., Latunde-Dada GO; Department of Nutritional Sciences, King's College London, SE1 9NH, UK. Electronic address: yemisi.latunde-dada@kcl.ac.uk., Sharp PA; Department of Nutritional Sciences, King's College London, SE1 9NH, UK; School of Food Science & Nutrition, University of Leeds, LS2 9JT, UK. Electronic address: P.A.Sharp@leeds.ac.uk.
Source:	Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115149. Date of Electronic Publication: 2024 Sep 29.
Publication Type:	Journal Article
Journal Info:	Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database:	MEDLINE Ultimate

Description
ISSN:	1873-7145
DOI:	10.1016/j.foodres.2024.115149