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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.54 no.4, 2022년, pp.422 - 430
이신영 (한양대학교 식품영양학과) , 이광연 (한양대학교 식품영양학과) , 이현규 (한양대학교 식품영양학과)
The effects of phytase and cellulase treatment on the bioavailability of iron, calcium, and zinc in whole wheat flour and their food applications were evaluated in this study. Whole wheat flour was treated with phytase and cellulase either individually or in combination and incubated at 50℃ f...
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