Abstract
WHEAT, oats, barley and rye all contain between 0·18 and 0·26 per cent of phytic acid phosphorus. Wheatmeals and flours also contain an active phytase, and considerable interaction between this enzyme and its substrate may accompany the preparation of wheat for the table1,2.
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MCCANCE, R., WIDDOWSON, E. Activity of the Phytase in Different Cereals and its Resistance to Dry Heat. Nature 153, 650 (1944). https://doi.org/10.1038/153650a0
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DOI: https://doi.org/10.1038/153650a0
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