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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.
ARNE SCHULERUDVolume:
14
Year:
1947
Language:
english
Pages:
15
DOI:
10.1111/j.1748-1716.1947.tb00436.x
File:
PDF, 689 KB
english, 1947