Effect of Fermentation on Phytic Acid and in Vitro Availability of Calcium and Iron of ‘Doli Ki Roti’—an Indigenously Fermented Indian Bread

Bibliographic Data

ID14722268
AuthorsANSHU BHATIA (corresponding author), NEELAM KHETARPAUL
Year2002
Volume41
Issue3
Pages243-253
Publication date2002-05-01
Peer ReviewedYes
Open AccessNo
TypeARTICLE
VenueEcology of Food and Nutrition (JOURNAL)
Journal identifiersISSN: 0367-0244 • E-ISSN: 1543-5237
PublisherInforma UK Limited (PUBLISHER • GB)
DOI10.1080/0367-020291909769
OpenAlexW4243886823
LanguageEN
References cited5

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