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 J Nutrition [Internet]. 2010 Mar. 3 [cited 2024 Nov. 23];17:85-94. Available from: https://banglajol.info/index.php/BJNUT/article/view/4507