Phytic Acid Hydrolysis and Soluble Zinc and Iron in Whole Wheat Bread As Affected by Calcium Containing Additives
- 28 February 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 535-537
- https://doi.org/10.1111/j.1365-2621.1982.tb10118.x
Abstract
No abstract availableKeywords
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