Phytate Reduction in Oats during Malting
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb14340.x/fullpdf
Reference23 articles.
1. PHOSPHORUS TRANSFORMATIONS DURING THE DEVELOPMENT OF THE OAT EMBRYO
2. Changes in phytate content and phytase activity during the germination of some cereals
3. Zinc and Phytate Distribution in Peas. Influence of Heat Treatment, Germination, pH, Substrate, and Phosphorus on Pea Phytate and Phytase
4. Iron Absorption from Bread in Humans: Inhibiting Effects of Cereal Fiber, Phytate and Inositol Phosphates with Different Numbers of Phosphate Groups
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