Gluten‐free foods which are an important trend in the nutrition of people who are allergic to gluten or wheat, and in other healthy individuals who follow gluten free foods, have also been shown to contain less valuable minerals than gluten containing food products (Goldhaber, 2003 ).
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Effect of malting period on physicochemical properties, minerals, and phytic acid of finger millet (<i>Eleusine coracana</i>) flour varieties.
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