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Cooking and fe fortification have different effects on fe bioavailability of bread and tortillas

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Material type: Article

ArticlePublication details: 2006 In: Journal of the American College of Nutrition v. 25, no. 1, p. 20-25649640

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Holdings
Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Article	CIMMYT Knowledge Center: John Woolston Library	Reprints Collection	REP-12754 (Browse shelf(Opens below))	1	Available		649640

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