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

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Qazi, I.M., S. Wahab, A.A. Shad, A. Zeb and M. Ayuab,, 2003. Effect of different fermentation time and baking on phytic acid content of whole-wheat flour bread.. Asian J. Plant Sci., 2: 597-601.

DOI: 10.3923/ajps.2003.597.601

URL: https://scialert.net/abstract/?doi=ajps.2003.597.601
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