✦ LIBER ✦
INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES
✍ Scribed by TARIQ MASUD; TALAT MAHMOOD; ASIA LATIF; SHEHLA SAMMI; TABASSUM HAMEED
- Book ID
- 111340529
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 98 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0145-8892
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