Physicochemical properties and relative bioavailability of five sources of ferric orthophosphate in ready-to-eat cereal

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Malone-Dickmann, Robin Sue

Date Published: 2008

Subjects: Food--Iron content
Food additives
Iron--Physiological effect
Bioavailability
Iron in the body
Cereals as food--Analysis

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: xiii, 145 pages

Permalink: https://doi.org/doi:10.25335/s24p-tb58

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