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Journal: Foods, 2019
Volume: 8
Number: 388

Article: Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties
Authors: by Ashwini V. Shevade, Yvonne C. O’Callaghan, Nora M. O’Brien, Tom P. O’Connor and Timothy P. Guinee
Link: https://www.mdpi.com/2304-8158/8/9/388

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