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

✍ Scribed by NEELAM KHETARPAUL; B.M. CHAUHAN

• Book ID: 108814050
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 266 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb04712.x