KUJUR, N. U.; CHAUHAN, K.; SARAVANAN, chakkaravarthi. Quality Assessment of Cumin and Inulin Fortified Bakery Products and it’s <i>In Vitro</i> Iron Bioavailability. The Indian Journal of Nutrition and Dietetics, [S. l.], v. 59, n. 4, p. 408–423, 2020. DOI: 10.21048/IJND.2022.59.4.30360. Disponível em: https://informaticsjournals.co.in/index.php/ijnd/article/view/30360. Acesso em: 7 nov. 2024.