VENKATASUBBAIAH, R.; KONASUR, S. R. FOOD PROCESSING AND FERMENTATION STUDIES ON REDUCTION OF PHYTIC ACID IN TRITICUM AESTIVUM AND SORGHUM BICOLOR (L.). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 10, n. 2, p. 166–169, 2020. DOI: 10.15414/jmbfs.2020.10.2.166-169. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/1839. Acesso em: 3 may. 2024.