Biorefinery to Kitchen: Addressing Iron Deficiency Using Microalgae-Fortified Flour
This piece from the TCI 2019-20 Annual Report presents TCI scholar Rohil Bhatnagar’s efforts to fortify wheat flour using iron from microalgae. Download the full annual report to read more.
Few foods are as appealing as freshly made roti. What if that roti were fortif… Read more