INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES
Version of Record online: 10 SEP 2007
Journal of Food Processing and Preservation
Volume 31, Issue 5, pages 583–594, October 2007
How to Cite
MASUD, T., MAHMOOD, T., LATIF, A., SAMMI, S. and HAMEED, T. (2007), INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES. Journal of Food Processing and Preservation, 31: 583–594. doi: 10.1111/j.1745-4549.2007.00147.x
- Issue online: 10 SEP 2007
- Version of Record online: 10 SEP 2007
- Accepted for Publication February 13, 2007
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