COMBATING IRON DEFICIENCY ANAEMIA THROUGH FOOD-TO-FOOD FORTIFICATION: RECIPE DEVELOPMENT, IRON BIOAVAILABILITY AND EFFECT OF SUPPLEMENTATION. International Journal of Food and Nutritional Sciences, [S. l.], v. 2, n. 1, p. 93–101, 2013. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/67. Acesso em: 8 aug. 2026.