Effect of hydrothermal treatment on decreasing the phytic acid content of wheat bran and on physical and sensory properties of biscuits

M Majzoobi, Z Nematolahi, A Farahnaky

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)171-178
Number of pages8
JournalIranian Journal of Nutrition Sciences Food Technology
Issue number3
Publication statusPublished - 2013

Cite this