Effect of soaking process on nutrient bio-accessibility and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2013 / 09 Vol. 53; Iss. 1

Effect of soaking process on nutrient bio-accessibility and phytic acid content of brown rice cultivar

Albarracín, Micaela, González, Rolando J., Drago, Silvina R.
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Volume:
53
Language:
english
Pages:
5
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2013.01.029
Date:
September, 2013
File:
PDF, 548 KB
english, 2013
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