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1996•Applied Biological ChemistryRequires access

Effect of microwave heating on the content of phytic acid and phosphorus in soybeans

Young-Hoon Cho, Chong-Ouk Rhee

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Key concepts: Phytic acid, Chemistry, Phosphorus, Phytase, Sodium bicarbonate, Sodium, Food science, Water content

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Effect of microwave heating on the content of phytic acid and phosphorus in soybeans — Research Paper | ScholarLens