Iron bioavailability from diets containing high-fiber breakfast cereals and crackers

Nutrition Research

Volumn 16, Issue 2, 1996, Pages 267-278

  Fly, Alyce D ^a,b   Czarnecki Maulden, Gail L ^a,b,c  

^a INDIANA UNIVERSITY   (United States)

^b UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^c Friskies R and D Center   (United States)

Author keywords

Bioavailability; Fiber; Iron

Indexed keywords

BETA GLUCAN; CELLULOSE; FERROUS SULFATE; GLUCOSE; HEMICELLULOSE; IRON; LIGNIN; PECTIN; STARCH;

ANIMAL EXPERIMENT; ARTICLE; BIOASSAY; BIOAVAILABILITY; CEREAL; CHICKEN; CONTROLLED STUDY; CORN; DIETARY FIBER; FOOD INTAKE; HEMOGLOBIN DETERMINATION; IRON ABSORPTION; IRON DEFICIENCY; IRON THERAPY; MALE; NEWBORN; NONHUMAN; OAT; PRIORITY JOURNAL; WEIGHT GAIN; WHEAT BRAN;

ANIMALIA; GALLUS GALLUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0030066807     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/0271-5317(96)00011-5     Document Type: Article

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