Content of phytic acid and HCl-extractability of calcium, phosphorus and iron as affected by various domestic processing and cooking methods

Author： Duhan A.   Khetarpaul N.   Bishnoi S.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.78, Iss.1, 2002-07, pp. : 9-14

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