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Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges
Food chemistry

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges
Author(s) of Article  Will be identified in next release
Citation  Food chemistry 2012 v.131 no.1 pp. 220-224
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=598313
Name of Publication  Food chemistry
Publishing Company  Will be identified in next release
Accession Number  192806