This study investigates methods to enhance the biological availability of iron and zinc in wheat grain products. The effectiveness of various processing technologies and nutritional supplements on mineral absorption was assessed. Results indicate that applying specific technological measures significantly improves the bioavailability of minerals in the products. The study is practically important for addressing micronutrient deficiency issues and producing fortified food products.

Wheat grain, iron, zinc, bioavailability, nutritional supplements, processing technology, mineral absorption.

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