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Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour
F. M. CLYDESDALE, A. L. CAMIREVolume:
48
Year:
1983
Language:
english
Pages:
3
DOI:
10.1111/j.1365-2621.1983.tb09209.x
File:
PDF, 576 KB
english, 1983