GHAFFAR, Fazia. The Impacts of Fermentation and Varied Leavening Agents on Phytic Acid Degradation and Mineral Nutritional Quality of Conventional Pakistani Flat Wheat Breads. Indus Journal of Bioscience Research, [S. l.], v. 3, n. 5, p. 235–244, 2025. DOI: 10.70749/ijbr.v3i5.1269. Disponível em: https://ijbr.com.pk/IJBR/article/view/1269. Acesso em: 31 may. 2026.