Kumari, Neelam, and N. S. Reddy. “Studies on Total Iron, Available Iron and Per Cent Bioavailability of Iron from Different Processed Wheat Products”. The Indian Journal of Nutrition and Dietetics 32, no. 3 (March 1, 1995): 84–88. Accessed April 28, 2024. http://www.informaticsjournals.com/index.php/ijnd/article/view/7942.