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Clinical trial

Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?

NCT02462798 is registered in ClinicalTrials.gov with Chalmers University of Technology as lead sponsor.

NCT NCT02462798
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Registry record

As filed in ClinicalTrials.gov.

Title
Does Sourdough Fermentation Improve Iron Uptake From Whole Grain Rye Bread?
Lead sponsor
Chalmers University of Technology
Phase
Not applicable
Overall status
Completed
Start date
January 31, 2010
Completion date
December 31, 2015
Enrollment
102 (actual)
Sites
Not reported

Conditions

As the registry lists them; a condition with its own page is linked.

anaemia, iron bioavailability