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    Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature

    Phytic Acid in Brown Rice Can Be Reduced by Increasing Soaking Temperature by Ayaka Fukushima, Gun Uchino, Tatsuki Akabane, Ayaka Aiseki, Ishara Perera, Naoki Hirotsu

    Published 2020-12-01
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