Phytic Acid Hydrolysis and Soluble Zinc and Iron in Whole Wheat Bread As Affected by Calcium Containing Additives

✍ Scribed by MICHAEL B. ZEMEL; LEORA A. SHELEF

• Book ID: 108805473
• Publisher: Institute of Food Technologists
• Year: 1982
• Tongue: English
• Weight: 403 KB
• Volume: 47
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1982.tb10118.x