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Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes

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2021.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000751894100005&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/11053

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