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Ihsan Mabood Qazi, Said Wahab, Anwar Ali Shad, Alam Zeb and M. Ayuab, 2003. Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread. Asian Journal of Plant Sciences, 2: 597-601.
DOI: 10.3923/ajps.2003.597.601
URL: https://scialert.net/abstract/?doi=ajps.2003.597.601
DOI: 10.3923/ajps.2003.597.601
URL: https://scialert.net/abstract/?doi=ajps.2003.597.601