The Contents of Phytic Acid P in Norwegian Flour and Bread Types II: Factors Influencing Phytic Acid Decomposition during Bread making and the Contents of Phytic Acid P in Ordinary Norwegian Bread.
- 1 January 1947
- journal article
- research article
- Published by Wiley in Acta Physiologica Scandinavica
- Vol. 14 (1-2) , 1-15
- https://doi.org/10.1111/j.1748-1716.1947.tb00436.x
Abstract
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This publication has 1 reference indexed in Scilit:
- Mineral metabolism of healthy adults on white and brown bread dietariesThe Journal of Physiology, 1942