Effect of Fermentation by Pure Cultures of Yeasts and...

Journal of Food Science 1989 Vol. 54; Iss. 3

Effect of Fermentation by Pure Cultures of Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

NEELAM KHETARPAUL, B.M. CHAUHAN
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Volume:
54
Year:
1989
Language:
english
Pages:
2
DOI:
10.1111/j.1365-2621.1989.tb04712.x
File:
PDF, 266 KB
english, 1989
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