1.
VENKATASUBBAIAH R, Konasur SR. FOOD PROCESSING AND FERMENTATION STUDIES ON REDUCTION OF PHYTIC ACID IN TRITICUM AESTIVUM AND SORGHUM BICOLOR (L.). J microb biotech food sci [Internet]. 2020 Oct. 16 [cited 2024 May 3];10(2):166-9. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/1839