EFFECT OF TEMPERATURE AND FERMENTATION TIME ON PHYTIC ACID AND POLYPHENOL CONTENT OF RABADI - A FERMENTED PEARL-MILLET FOOD

被引：55

作者：

DHANKHER, N

CHAUHAN, BM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1987年 / 52卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1987.tb06739.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：828 / 829

页数：2

相关论文

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