The contents of phytic acid P in Norwegian flour and bread types; factors influencing phytic acid decomposition during breadmaking and the contents of phytic acid P in ordinary Norwegian bread (Q44626663)
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scientific article published in September 1947
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The contents of phytic acid P in Norwegian flour and bread types; factors influencing phytic acid decomposition during breadmaking and the contents of phytic acid P in ordinary Norwegian bread |
scientific article published in September 1947 |
Statements
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The contents of phytic acid P in Norwegian flour and bread types; factors influencing phytic acid decomposition during breadmaking and the contents of phytic acid P in ordinary Norwegian bread (English)
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SCHULERUD A
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1 September 1947
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14
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1-2
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1-15
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Identifiers
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