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Bioavailability of iron of enriched bread diets with iron and amino acids



Bioavailability of iron of enriched bread diets with iron and amino acids



Egyptian Journal of Food Science 20(2): 211-220



Baladi and Shamy breads of 87% and 72% extraction were fortified with iron (2 and 4 mg/100 g) or with lysine and methionine (30 and 15 mg/100 g) in addition to iron. The bread diets were fed to rats which were first made iron deficient. After feeding the depletion diet for 4 weeks, the repletion diets containing bread fortified with iron and amino acids were then given to the rats for 21 days. Haemoglobin and haematocrit levels were determined during the regeneration period.

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Accession: 002569873

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