Open AccessFermentation on Liking and Phytic Acid Concentration of Millet: A Climate Resistant Grain – A Pilot Study
Author(s) -
May Cheung,
Jonathan Deutsch,
Rachel Sherman,
Solomon H. Katz,
Paul M. Wise
Publication year - 2022
Publication title -
current developments in nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 14
ISSN - 2475-2991
DOI - 10.1093/cdn/nzac050.003
Subject(s) - phytic acid , aroma , food science , fermentation , flavor , neophobia , taste , antinutrient , chemistry , biology , ecology
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