The Phytin Contents of Norwegian Flour and Bread Types I.: The Phytin Contents in the Usual Flour Types and the Rate of Deconiposition in Flour Suspensions.
- 1 April 1944
- journal article
- Published by Wiley in Acta Physiologica Scandinavica
- Vol. 8 (2-3) , 259-270
- https://doi.org/10.1111/j.1748-1716.1944.tb03065.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Phytic acid and its destruction in bakingJournal of the Society of Chemical Industry, 1942
- The determination of phytic acidBiochemical Journal, 1936
- Phytin in human nutritionBiochemical Journal, 1935