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Effect of Fermentation Using Baker's Yeast on Bioavailable Iron and Zinc and Zinc from Cereals and Legumes

By: Agte V V et alMaterial type: Text

TextPublication details: November - December 1999Description: 551 In: Journal of Food Science and Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		36;6	Available		JA00823

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