Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal

Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present stu...

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Detalles Bibliográficos
Autores principales: Podder, Rajib, M. DellaValle, Diane, T. Tyler, Robert, P. Glahn, Raymond, Tako, Elad, Vandenberg, Albert
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872772/
https://www.ncbi.nlm.nih.gov/pubmed/29543712
http://dx.doi.org/10.3390/nu10030354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5872772/
https://www.ncbi.nlm.nih.gov/pubmed/29543712
http://dx.doi.org/10.3390/nu10030354

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