STUDY OF THE EFFECT OF THE PRESSING METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS. International journal of artificial intelligence, [S. l.], v. 5, n. 11, p. 1421–1425, 2025. Disponível em: https://www.academicpublishers.org/journals/index.php/ijai/article/view/7924.. Acesso em: 3 apr. 2026.