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

Bekta, MErtop, MH2023-04-192023-04-192021.01.012304-974Xhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000751894100005&DestLinkType=FullRecord&DestApp=WOShttps://hdl.handle.net/20.500.12597/11053Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processesArticle10.24263/2304-974X-2021-10-3-7WOS:0007518941000055075231032313-5891