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The contents of phytic acid P in Norwegian flour and bread types; factors influencing phytic acid decomposition during breadmaking and the contents of phytic acid P in ordinary Norwegian bread.
https://arctichealth.org/en/permalink/ahliterature296343
Source
Acta Physiol Scand. 1947 Sep 30; 14(1-2):1-15
Publication Type
Journal Article
Date
Sep-30-1947
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Author
A SCHULERUD
Source
Acta Physiol Scand. 1947 Sep 30; 14(1-2):1-15
Date
Sep-30-1947
Language
English
Publication Type
Journal Article
Keywords
Bread
Flour
Humans
Norway
Phytic Acid
PubMed ID
20273352
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