The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feedin
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09609.x/fullpdf
Reference35 articles.
1. Changes in phytate content and phytase activity during the germination of some cereals
2. The Phytin Content of Sorghum Grain
3. The influence of different cereal grains on iron absorption from infant cereal foods
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