Iron content and in-vitro availability of iron in some popularly consumed legumes in Sri Lanka: A preliminary study

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dc.contributor.authorHerath, N. A..College of Chemical Sciences.Institute of Chemistry,Rajagiriya
dc.contributor.authorHerath, H. M. T..College of Chemical Sciences.Institute of Chemistry,Rajagiriya
dc.date.accessioned2026-07-15T03:29:18Z
dc.date.issued2014
dc.identifier.urihttps://viduketha.nsf.gov.lk/handle/123456789/17995
dc.language.isoEnglish
dc.publisherSri Lanka Association for the Advancement of Science, Proceedings of the 70th Annual Sessions - 2014. Part 1
dc.subjectChemical Sciences
dc.subject-
dc.titleIron content and in-vitro availability of iron in some popularly consumed legumes in Sri Lanka: A preliminary study
dc.typeArticle

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