Effect of fermentation on phytic acid and in vitro...

Ecology of Food and Nutrition 2002 / 05 Vol. 41; Iss. 3

Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

Bhatia, Anshu, Khetarpaul, Neelam
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
41
Language:
english
Journal:
Ecology of Food and Nutrition
DOI:
10.1080/03670244.2002.9991685
Date:
May, 2002
File:
PDF, 444 KB
english, 2002
Conversion to is in progress
Conversion to is failed