Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

von Oyewole, Ade O
Veröffentlicht in: Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire (2023)

Quadruple fortification of salt for the delivery of iron, iodine, folic acid, and vitamin B12 to vulnerable populations

von Modupe, Oluwasegun
Veröffentlicht in: Journal of food engineering (2021)