@misc{indiciaeda642d580e8e,
  title = {Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method.},
  author = {H K Grewal and C K Hira and B L Kawatra},
  year = {2000},
  doi = {10.1002/1521-3803(20001201)44:6<398::aid-food398>3.0.co;2-2},
  url = {https://pubmed.ncbi.nlm.nih.gov/11190832/},
  note = {Source identifier: 11190832}
}