Effect of natural fermentation on the content of inositol phosphates in lentils
- 1 May 1996
- journal article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 203 (3), 268-271
- https://doi.org/10.1007/bf01192876
Abstract
No abstract availableKeywords
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