Ghaffar F. The Impacts of Fermentation and Varied Leavening Agents on Phytic Acid Degradation and Mineral Nutritional Quality of Conventional Pakistani Flat Wheat Breads. IJBR [Internet]. 2025 May 9 [cited 2026 Apr. 9];3(5):235-44. Available from: https://induspublishers.com/index.php/IJBR/article/view/1269