Development of an indigenously fermented Indian bread ‐ doli ki roti : Effect on phytic acid content and in vitro digestibility of starch and protein

Author: Bhatia Anshu   Khetarpaul Neelam  

Publisher: Emerald Group Publishing Ltd

ISSN: 0034-6659

Source: Nutrition & Food Science, Vol.39, Iss.4, 2009-07, pp. : 330-336

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