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Effect of cereals milling on the contents of phytic acid and digestibility of minerals and protein

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dc.contributor.authorErtop, MH
dc.contributor.authorBektas, M
dc.contributor.authorAtasoy, R
dc.date.accessioned2023-04-18T03:06:14Z
dc.date.available2023-04-18T03:06:14Z
dc.date.issued2020.01.01
dc.identifier.doi10.24263/2304-974X-2020-9-1-12
dc.identifier.eissn2313-5891
dc.identifier.endpage147
dc.identifier.issn2304-974X
dc.identifier.issue1
dc.identifier.startpage136
dc.identifier.urihttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000528264700010&DestLinkType=FullRecord&DestApp=WOS
dc.identifier.urihttps://hdl.handle.net/20.500.12597/10451
dc.identifier.volume9
dc.identifier.wosWOS:000528264700010
dc.relation.ispartofUKRAINIAN FOOD JOURNAL
dc.titleEffect of cereals milling on the contents of phytic acid and digestibility of minerals and protein
dc.typeArticle
dspace.entity.typeWos
relation.isPublicationOfWosa426e7d8-de19-4fd1-949d-d06621e954e8
relation.isPublicationOfWos.latestForDiscoverya426e7d8-de19-4fd1-949d-d06621e954e8

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