Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran
Year
: 2012DOI: 10.1007/s10068-012-0007-3
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Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (<i>sangak</i>) from Iran
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| contributor author | Mohammad Ali Najafi | |
| contributor author | Karamatollah Rezaei | |
| contributor author | Mohammad Safari | |
| contributor author | Seyyed Hadi Razavi | |
| date accessioned | 2020-03-13T11:47:37Z | |
| date available | 2020-03-13T11:47:37Z | |
| date issued | 2012 | |
| identifier other | En1VGXXHct7o9ghwmQDxoRcmr8E5aJVKK7mPu3UOEBxpcm3D_w.pdf | |
| identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1300389 | |
| format | general | |
| language | English | |
| title | Use of sourdough to reduce phytic acid and improve zinc bioavailability of a traditional flat bread (sangak) from Iran | |
| type | Journal Paper | |
| contenttype | Fulltext | |
| contenttype | Fulltext | |
| identifier padid | 9651094 | |
| identifier doi | 10.1007/s10068-012-0007-3 | |
| coverage | Academic | |
| pages | 51-57 | |
| journal volume | 21 | |
| journal issue | 1 | |
| filesize | 306012 | |
| citations | 1 |