Cite
HARVARD Citation
Baye, K. et al. (2015). Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility. Food chemistry. pp. 60-67. [Online].
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Baye, K. et al. (2015). Enzymatic degradation of phytate, polyphenols and dietary fibers in Ethiopian injera flours: Effect on iron bioaccessibility. Food chemistry. pp. 60-67. [Online].