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Q38219108-D7DBFE39-27B3-49D5-B4F8-98E37505820E
Q38219108-D7DBFE39-27B3-49D5-B4F8-98E37505820E
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Statement
http://www.wikidata.org/entity/statement/Q38219108-D7DBFE39-27B3-49D5-B4F8-98E37505820E
Enhancement of attributes of cereals by germination and fermentation: a review.
P2860
Q38219108-D7DBFE39-27B3-49D5-B4F8-98E37505820E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38219108-D7DBFE39-27B3-49D5-B4F8-98E37505820E
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Statement
wasDerivedFrom
3bc52f7cd2fd94fb18e4ee85be2198bfa855f113
P2860
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.