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Journal: Foods, 2021
Volume: 10
Number: 23

Article: Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature
Authors: by Ayaka Fukushima, Gun Uchino, Tatsuki Akabane, Ayaka Aiseki, Ishara Perera and Naoki Hirotsu
Link: https://www.mdpi.com/2304-8158/10/1/23

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