Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum Aestivum) varieties

Journal of Food Processing and Preservation

Volumn 31, Issue 5, 2007, Pages 583-594

  Masud, Tariq ^a   Mahmood, Talat ^a   Latif, Asia ^a   Sammi, Shehla ^a   Hameed, Tabassum ^b  

^a PMAS ARID AGRICULTURE UNIVERSITY   (Pakistan)

^b NATIONAL AGRICULTURAL RESEARCH CENTRE   (Pakistan)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 34548555906     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2007.00147.x     Document Type: Article

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