EFFECT OF FERMENTATION ON PHYTIC ACID AND IN VITRO AVAILABILITY OF CALCIUM AND IRON OF ‘DOLI KI ROTI'—AN INDIGENOUSLY FERMENTED INDIAN BREAD

Author: BHATIA ANSHU   KHETARPAUL NEELAM  

Publisher: Routledge Ltd

ISSN: 0367-0244

Source: Ecology of Food and Nutrition, Vol.41, Iss.3, 2002-05, pp. : 243-253

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