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Iron Absorption From Iron-fortified Fonio Porridge: a Stable Isotope Study

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Objective: To compare the bioavailability of iron in fonio porridge fortified with isotopically enriched [57Fe] or [58Fe]-ferrous sulfate with and without reducing phytic acid by native phytase in wheat flour. Study population: Sixteen apparently healthy young women aged 18-30 years recruited at the

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Herbal & Natural Medicine

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