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1 Ergebnisse
1
Phytic Acid in Brown Rice Can Be Reduced by Increasing Soak..:
Fukushima, Ayaka
;
Uchino, Gun
;
Akabane, Tatsuki
...
Foods. 10 (2020) 1 - p. 23 , 2020
Link:
https://doi.org/10.3390/foods10010023
RT Journal T1
Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods10010023&Exemplar=1&LAN=DE A1 Fukushima, Ayaka A1 Uchino, Gun A1 Akabane, Tatsuki A1 Aiseki, Ayaka A1 Perera, Ishara A1 Hirotsu, Naoki PB MDPI AG YR 2020 SN 2304-8158 JF Foods VO 10 IS 1 SP 23 LK http://dx.doi.org/https://doi.org/10.3390/foods10010023 DO https://doi.org/10.3390/foods10010023 SF ELIB - SuUB Bremen
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