Effect of malt pretreatment and/or cooking on phytate and essential amino acids contents and in vitro protein digestibility of corn flour

@inproceedings{Fageer2004EffectOM,
  title={Effect of malt pretreatment and/or cooking on phytate and essential amino acids contents and in vitro protein digestibility of corn flour},
  author={Aisha S.M. Fageer and Elfadil Elfadl Babiker and Abdullahi H. El Tinay},
  year={2004}
}

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