Abstract
Fulltext PDF
References

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

Report a Citation

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
If you have cited the above article in your published manuscript? Please provide complete citation report of your article.
Citation   Report 
Author(s):
Year:
Title of manuscript:
Source of manuscript:
DOI:

Security Question:

Who are you?




 
   
In case your published manuscript has no DOI, then you should send copy of published article via e-mail to support@scialert.com
  
Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
©  2019 Science Alert. All Rights Reserved
Fulltext PDF
References Abstract