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Masud, T., Mahmood, T., Latif, A., Sammi, S. and Hameed, T. (2007) Influence of processing and cooking methodologies for reduction of phytic acid content in wheat (Triticum aestivum) varieties. Journal of Food Processing and Preservation, 31, 583-594. doi:10.1111/j.1745-4549.2007.00147.x

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