CHOWDHURY, N.; RAHMAN, M.; SAYEED, S. Minerals and Phytic Acid Content in Different Varieties of Rice and their Changes due to Traditional Cooking Methods. Bangladesh Journal of Nutrition, [S. l.], v. 17, p. 85–94, 2010. Disponível em: https://banglajol.info/index.php/BJNUT/article/view/4507. Acesso em: 23 nov. 2024.