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APA Citation
Nor Qhairul Izzreen, M. N., Nuobariene, L., Rasmussen, S. K., Arneborg, N., & Hansen, Å. S. (n.d.). changes in Phytate Content in Whole Meal Wheat Dough and Bread Fermented with Phytase‐Active Yeasts. Cereal chemistry, 94(6), 922–927. http://access.bl.uk/ark:/81055/vdc_100056961636.0x00005a