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This page is a summary of: Higher Extrusion Temperature Induces Greater Formation of Less Digestible Type V and Retrograded Starch in Iron-Fortified Rice Grains But Does Not Affect Iron Bioavailability: Stable Isotope Studies in Young Women, Journal of Nutrition, May 2022, Elsevier,
DOI: 10.1093/jn/nxab435.
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