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Volumn 27, Issue 1, 2009, Pages 29-38

Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures

Author keywords

Breadmaking procedure; Flour type; Phytic acid

Indexed keywords


EID: 62949221637     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/130/2008-cjfs     Document Type: Article
Times cited : (25)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.