Household food processing methods to enhance iron and zinc bioavailability in formulated haricot bean and maize complementary food

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Getenesh Berhanu
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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Addisalem Mesfin
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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Afework Kebebu
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia
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This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Getenesh Berhanu
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia

Addisalem Mesfin
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia

Afework Kebebu
School of Nutrition, Food Science and Technology, Hawassa University, Hawassa, Ethiopia

Susan J Whiting
College of Pharmacy and Nutrition, University of Saskatchewan, Canada

Carol J Henry*
College of Pharmacy and Nutrition, University of Saskatchewan, Canada

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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