✦ LIBER ✦
Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran
✍ Scribed by Mohammad Ali Najafi; Karamatollah Rezaei; Mohammad Safari; Seyyed Hadi Razavi
- Book ID
- 106266948
- Publisher
- The Korean Society of Food Science and Technology
- Year
- 2012
- Tongue
- English
- Weight
- 299 KB
- Volume
- 21
- Category
- Article
- ISSN
- 1226-7708
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