[1] Bose, R. and Nayak, B. 2024. In-Vitro Bioavailability of Iron from Green Gram (Vigna radiata) Dhal Flour Fortified with Extrinsic Iron and its Absorption Promoter Ascorbic Acid. International Journal of Environment, Agriculture and Biotechnology. 9, 4 (2024), 329–335. https://doi.org/10.22161/ijeab.94.38.