Kazi Asif Jamil

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BACKGROUND Non-water-soluble iron compounds have been reported to be less well absorbed than ferrous sulfate in young children, and concern has been raised about their usefulness as food(More)
BACKGROUND Iron bioavailability from traditional complementary foods based on cereals and legumes can be expected to be low unless ascorbic acid-rich foods are incorporated into the diet. OBJECTIVE(More)
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