Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-013-0978-y.pdf
Reference111 articles.
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4. Boesch DF, Brinsfield RB, Magnien RE (2001) Chesapeake bay eutrophication: scientific understanding, ecosystem restoration, and challenges for agriculture. J Environ Qua 30:303–320
5. Bohn T, Davidsson L, Walczyk T, Hurrell RF (2004) Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans. Am J Clin Nutr 79:418–423
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