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Journal of Faculty of Food Engineering
The influence of culinary processing on the content of phenolic and phytic acid in flint corn seeds, belonging to ten Romanian local populations, was the purpose of this paper. The biological material, used in experiments, was represented by flint corn seeds (Zea mays L. var. indurata) belonging to ten Romanian local populations. There were conducted three culinary processing of seeds (boiling, steaming and roasting,) followed by the determination of total phenolic content and phytic acid infatcat:xmyjqinbsjanviysabdhh4pndy