Phytic acid content of crude, degummed and retail soybean oils and its effect on stability

Journal article

Peer reviewed

D. D Winters, A. P Handel and J. D Lohrberg

Journal of food science, v 49(4), pp 1113-1114

1984

Additional Links

Biological and medical sciences

Fat industries

Food industries

Fundamental and applied biological sciences. Psychology

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4 citations in Scopus

Title: Phytic acid content of crude, degummed and retail soybean oils and its effect on stability
Creators: D. D Winters - University of Nebraska–Lincoln
A. P Handel - University of Nebraska–Lincoln
J. D Lohrberg - University of Nebraska–Lincoln
Publication Details: Journal of food science, v 49(4), pp 1113-1114
Publisher: Institute of Food Technologists
Resource Type: Journal article
Language: English
Academic Unit: [Retired Faculty]
Web of Science ID: WOS:A1984TE14900040
Scopus ID: 2-s2.0-84985209676
Other Identifier: 991019312447604721

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