EFFECT OF PROCESSING ON THE PHYTIC ACID CONTENT OF WHEAT PRODUCTS

被引：20
|
作者：
KHAN, N [1 ]
ZAMAN, R [1 ]
ELAHI, M [1 ]
机构：
[1] PCSIR LABS,DIV FOOD TECHNOL & FERMENTAT,LAHORE 16,PAKISTAN
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 06期
关键词：
D O I：
10.1021/jf00072a019
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
收藏
页码：1010 / 1012
页数：3
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