Research Article
Effect of Different Fermentation Time and Baking on Phytic Acid Content of Whole-wheat Flour Bread

Citation to this article as recorded by ASCI
Coulibaly, A., B. Kouakou and J. Chen, 2011. Phytic acid in cereal grains: Structure, healthy or harmful ways to reduce phytic acid in cereal grains and their effects on nutritional quality. Am. J. Plant Nutr. Fertiliz. Technol., 1: 1-22.
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Singh, V.P., V. Pathak and A.K. Verma, 2012. Fermented meat products: Organoleptic qualities and biogenic amines: A review. Am. J. Food Technol., 7: 278-288.
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