EFFECT OF THE FERMENTATION METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION. PROBLEMS AND SOLUTIONS OF SCIENTIFIC AND INNOVATIVE RESEARCH, [S. l.], v. 2, n. 10, p. 176–178, 2025. Disponível em: https://universalconference.us/index.php/pssir/article/view/5913. Acesso em: 17 jun. 2026.