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TARIQ MASUD, TALAT MAHMOOD, ASIA LATIF, SHEHLA SAMMI and TABASSUM HAMEED INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES Journal of Food Processing and Preservation 31

Version of Record online: 10 SEP 2007 | DOI: 10.1111/j.1745-4549.2007.00147.x

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