Effect of Wheat Bran of Reduced Phytic Acid Content on the Quality of Batter and Sponge Cake

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-4549|38|3|987-995

ISSN： 0145-8892

Source： JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol.38, Iss.3, 2014-06, pp. : 987-995

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