Effects of Germination and Pure Culture Fermentation by Yeasts and Lactobacilli on Phytic Acid and Polyphenol Content of Pearl Millet

✍ Scribed by NEELAM KHETARPAUL; B.M. CHAUHAN

• Book ID: 108816432
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 273 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb01632.x