Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes.
| Autor: | Bektaş, Müberra1, Ertop, Müge Hendek2 mugeertop@kastamonu.edu.tr |
|---|---|
| Zdroj: | Ukrainian Food Journal. 2021, Vol. 10 Issue 3, p507-523. 17p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|