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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Anotace: Wheat and sorghum are the main dieter cereals for millions of people in Africa and Asia. Their nutritive value in wheat and sorghum isZobrazit více »