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1
Q57902799-4702E203-726F-4E0F-90E8-B859525ABC3D
Q57902799-4702E203-726F-4E0F-90E8-B859525ABC3D
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Statement
http://www.wikidata.org/entity/statement/Q57902799-4702E203-726F-4E0F-90E8-B859525ABC3D
Alteration in α-tocopherol, some minerals, and fatty acid contents of wheat through sprouting
P2860
Q57902799-4702E203-726F-4E0F-90E8-B859525ABC3D
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57902799-4702E203-726F-4E0F-90E8-B859525ABC3D
rank
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Statement
wasDerivedFrom
32096eb284420dfc97b7a3aeb99eebc61e4a3893
P2860
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.