Conclusions
These results suggest that Cameroonian dietary patterns can result in lower intake of iron from mixed meals than from staple foods such as rice,fermented cassava-based foods,fritters and bread.
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© 2002 Kluwer Academic Publishers
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Bell, A., Ndigui, F., Effa, P. (2002). Iron Intake from Mixed Meals in Cameroon. In: Roussel, A.M., Anderson, R.A., Favier, A.E. (eds) Trace Elements in Man and Animals 10. Springer, New York, NY. https://doi.org/10.1007/0-306-47466-2_79
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DOI: https://doi.org/10.1007/0-306-47466-2_79
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