Publication | Open Access

Cold Extrusion but Not Coating Affects Iron Bioavailability from Fortified Rice in Young Women and Is Associated with Modifications in Starch Microstructure and Mineral Retention during Cooking

NutritionNutrient BioavailabilityCold ExtrusionAgricultural EconomicsFood EngineeringFood ProcessingStarch MicrostructureGrain QualityFortified RiceFood TechnologyHealth Sciences