title: Effect of domestic processing and cooking methods on total, HCl extractable iron and in vitro availability of iron in bathua and fenugreek leaves.
authors.affiliation: Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Yadav
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
mesh_terms: D018798:Anemia, Iron-Deficiency / Q000517:prevention & control*; D027462:Chenopodium; D003296:Cooking; D006801:Humans; D006851:Hydrochloric Acid / Q000737:chemistry; D019266:Iron, Dietary / Q000032:analysis*; D018515:Plant Leaves; D029910:Trigonella
chemical_list: D019266:Iron, Dietary; D006851:Hydrochloric Acid