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      The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

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      Journal of Cereal Science
      Elsevier BV

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          Journal
          Journal of Cereal Science
          Journal of Cereal Science
          Elsevier BV
          07335210
          January 2014
          January 2014
          : 59
          : 1
          : 3-8
          Article
          10.1016/j.jcs.2013.11.006
          e3224b1e-60f4-41d7-9806-1c38b14b0724
          © 2014
          History

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