Food processing and fermentation studies on reduction of phytic acid in triticum aestivum and sorghum bicolor (l.)

Rashmi Venkatasubbaiah, Sanjay Konasur Rajesh

Food processing and fermentation studies on reduction of phytic acid in triticum aestivum and sorghum bicolor (l.)

Číslo: 2/2020/2021
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.10.2.166-169

Klíčová slova: Phytic acid, Antinutrients, Fermentation, Lactic Acid Bacteria, Wheat, Sorghum

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