EFFECT OF THE FERMENTATION METHOD ON INCREASING THE BIOAVAILABILITY OF IRON AND ZINC IN WHEAT GRAIN PROCESSING PRODUCTS AND POSSIBILITIES FOR OPTIMIZATION. PSSIR [Internet]. 2025 Nov. 26 [cited 2026 Jun. 17];2(10):176-8. Available from: https://universalconference.us/index.php/pssir/article/view/5913