1. Assessment of iron bioavailability from different bread making processes using an in vitro intestinal cell model. (1st August 2017) Authors: Rodriguez-Ramiro, I.; Brearley, C.A.; Bruggraber, S.F.A.; Perfecto, A.; Shewry, P.; Fairweather-Tait, S. Journal: Food chemistry Issue: Volume 228(2017) Page Start: 91 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗