Paper No. 2575, Massachusetts Agricultural Experiment Station, Univ. of Massachusetts at Amherst. This research was supported in part from Experiment Station Project No. NE116, and U.S.D.A. Grant No. 82-CRCR-1–1008.
Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1272–1274, July 1983
How to Cite
CLYDESDALE, F. M. and CAMIRE, A. L. (1983), Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour. Journal of Food Science, 48: 1272–1274. doi: 10.1111/j.1365-2621.1983.tb09209.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/13/82; revised 4/10/83; accepted 5/6/83.
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