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Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
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1997 (English)In: Journal of Cereal Science, no 25, 83-91 p.Article in journal (Refereed) Published
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1997. no 25, 83-91 p.
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Food Science
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URN: urn:nbn:se:uu:diva-29139DOI: 10.1006/jcrs.1996.0070ISI: A1997WE28400010OAI: oai:DiVA.org:uu-29139DiVA: diva2:57035
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2014-12-03Bibliographically approved

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Marklinder, Ingela

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