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.

✍ Scribed by SCHULERUD, ARNE

• Book ID: 114862608
• Publisher: John Wiley and Sons
• Year: 1947
• Tongue: English
• Weight: 689 KB
• Volume: 14
• Category: Article
• ISSN: 0001-6772
• DOI: 10.1111/j.1748-1716.1947.tb00436.x