id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-71	AVRAMIUC, Marcel	THE INFLUENCE OF PROCESSING ON PHYTIC ACID CONTENT IN SOME WHEAT PRODUCTS	2016	5	.pdf	application/pdf	2495	124	66	According to Garcia-Estepa et al. (1999), another factor that reduces phytic acid content in bread is baking temperature, since within roasted sliced French toast 86% of phytic acid was destroyed. As compared to unfortified versions, the biggest drop in phytic acid content was recorded in fortified flour type 550, followed by flour type 680, and flour type 1350.	cache/fens-71.pdf	txt/fens-71.txt