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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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dc.contributor.authorBekta, M
dc.contributor.authorErtop, MH
dc.date.accessioned2023-04-19T00:45:52Z
dc.date.available2023-04-19T00:45:52Z
dc.date.issued2021.01.01
dc.identifier.doi10.24263/2304-974X-2021-10-3-7
dc.identifier.eissn2313-5891
dc.identifier.endpage523
dc.identifier.issn2304-974X
dc.identifier.issue3
dc.identifier.startpage507
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000751894100005&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/11053
dc.identifier.volume10
dc.identifier.wosWOS:000751894100005
dc.relation.ispartofUKRAINIAN FOOD JOURNAL
dc.titlePhytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosa260ac26-4503-4296-a162-743eff3c4c66
relation.isPublicationOfWos.latestForDiscoverya260ac26-4503-4296-a162-743eff3c4c66

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