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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