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Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

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Gupta, Raj Kishor, Gangoliya, Shivraj Singh, Singh, Nand Kumar·2015·Journal of Food Science and Technology
DOI 10.1007/s13197-013-0978-y
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Metadata

Authors
Gupta, R. K., Gangoliya, S. S., & Singh, N. K.
Venue
Journal of Food Science and Technology
Publisher
Springer Science and Business Media LLC
Published
2013-04-24
Volume
52
Issue
2
Pages
676-684
ISSN
  • 0022-1155 (ISSN-L)
  • 0975-8402
DOI
10.1007/s13197-013-0978-y
OpenAlex
W1983910527
Cited by
967
References
0
FWCI
10.47
Type
journal article
Language
en
Open access
bronze
Licence
www.springer.com/tdm (tdm)

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Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2015). Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-013-0978-y

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