Select any link to see items in a related category.
more general categories information about this item Biological Sciences Biological Sciences nutrition (23130) diet (12242) dietary fiber (630) dietary minerals (488) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) foods (19982) dough (618) cooked foods (1504) baked goods (1080) cookies (120) plant products (54971) grain products (16322) wheat products (5230) grain foods (316) whole grain foods (161) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) recipes (131) food processing (5550) food fortification (155) foods (20022) dough (619) cooked foods (1504) baked goods (1080) cookies (120) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic acids and salts (17608) phytic acid (300) inorganic compounds (30695) metals (14084) metallic elements (11806) transition elements (6939) iron (1778) organic compounds (57444) organic acids and salts (17608) phytic acid (300) elements (30672) metallic elements (11806) transition elements (6939) iron (1778) trace elements (7005) iron (1778) chemistry (84737) chemical composition (25538) mineral content (736) nutrient content (1840) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) grain products (16323) wheat products (5230) grain foods (316) whole grain foods (161) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering methodology (66114) quantitative analysis (2569) research (30526) research and development (636) product development (186) technology (49139) processing technology (28127) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Impact of modifying tea-biscuit composition on phytate levels and iron content and availability Author(s) of Article: Will be identified in next release Citation: Food chemistry 2007 v.102 no.1 pp. 82-89 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=698400 Name of Publication: Food chemistry Publishing Company: Will be identified in next release Accession Number: 239461
