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Nevin Scrimshaw International Nutrition Foundation

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Nutrition & Food Science, Vol. 40, Iss. 5, 2010-09 ,pp. : 485-493

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Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation

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Effect of domestic processing on zinc bioavailability from ricebean (Vigna umbellata) diets

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