Literature DB >> 5475656

Absorption of iron from chapatti made from wheat flour.

P C Elwood, I T Benjamin, F A Fry, J D Eakins, D A Brown, P C De Kock, J U Shah.   

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Year:  1970        PMID： 5475656     DOI： 10.1093/ajcn/23.10.1267

Source DB:  PubMed          Journal:  Am J Clin Nutr        ISSN： 0002-9165            Impact factor:   7.045


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  3 in total

1.  Effect of wholemeal and white bread on iron absorption in normal people.

Authors:  R J Dobbs; I M Baird
Journal:  Br Med J       Date:  1977-06-25

2.  Iron bioavailability from super enriched breads in weanling mice.

Authors:  C D Ricketts; C Kies
Journal:  Plant Foods Hum Nutr       Date:  1994-04       Impact factor: 3.921

3.  Food iron absorption measured by an extrinsic tag.

Authors:  J D Cook; M Layrisse; C Martinez-Torres; R Walker; E Monsen; C A Finch
Journal:  J Clin Invest       Date:  1972-04       Impact factor: 14.808
  3 in total

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