The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

Published 2013 View Full Article

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Title
The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content
Authors
Keywords
-
Journal
JOURNAL OF CEREAL SCIENCE
Volume 59, Issue 1, Pages 3-8
Publisher
Elsevier BV
Online
2013-12-25
DOI
10.1016/j.jcs.2013.11.006

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