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Two faba bean (Hudieba-72 and Bsabir) and three white bean (Serge, Giza and RO21) cultivars were sprouted for 6days. The sprouted grains were dried and milled. Phytic acid and polyphenols contents and hydrochloric acid (HCl) extractability of minerals from the malt flours were determined at intervals of 2days during sprouting. Phytic acid and polyphenols contents decreased significantly (P⩽0.01) with...
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