Changes in micro- and macronutrient composition of pearl millet and white sorghum during in field versus laboratory decortication

The Association of Official Agricultural Chemists

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Iron bioavailability and dietary reference values

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Dry processes to develop wheat fractions and products with enhanced nutritional quality

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Sorghum and millets: chemistry and technology

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Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents

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Agriculture, Agronomy, Food Science +16