Comparative study of phytic acid content, in-vitro protein digestibility and amino acid composition of different types of flat breads
- 31 December 1988
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 47 (3) , 353-364
- https://doi.org/10.1002/jsfa.2740470310
Abstract
No abstract availableKeywords
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