A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is application/pdf
.
Phytic Acid Concentration and Phytic Acid: Zinc Molar Ratio in Wheat Cultivars and Bread Flours, Fars Province, Iran
2011
J. Agr. Sci. Tech
unpublished
Consumption of whole-wheat breads prepared from high extraction flours is recommended because of their high content of fiber, vitamins, and minerals. Despite the beneficial effects of these breads, they contain high amounts of undesirable compounds like Phytic Acid (PA) which is believed to negatively interfere with the absorption of some such nutrients as zinc (Zn). Wheat genotypes are different in their PA and Zn concentrations; therefore, cereal-based foods may be prepared using grains of
fatcat:3g6nniysgfdifnqwpm2hqwam2i