Bioavailability of zinc in sangak bread with different extraction rates of flour and in zinc fortified bread

Author

Mahin Azar, University of Rhode Island

Date of Award

1993

Degree Type

Dissertation

Degree Name

Doctor of Philosophy in Biological Sciences

Comments

This dissertation was scanned from microfilm. To report any image quality issues, please contact the URI library at digitalcommons-group@uri.edu as we may be able to fix the problem. The copyright in this dissertation belongs to the author.

Recommended Citation

Azar, Mahin, "Bioavailability of zinc in sangak bread with different extraction rates of flour and in zinc fortified bread" (1993). Open Access Dissertations. Paper 3887.
https://digitalcommons.uri.edu/oa_diss/3887