TY  - RPRT
TI  - Iron availability from processed and cooked wheat products using haemoglobin regeneration efficiency method.
AU  - H K Grewal
AU  - C K Hira
AU  - B L Kawatra
PY  - 2000
DO  - 10.1002/1521-3803(20001201)44:6<398::aid-food398>3.0.co;2-2
UR  - https://pubmed.ncbi.nlm.nih.gov/11190832/
ID  - 11190832
ER  -