Open AccessFermentation Reduces Anti-Nutritional Content and Increases Mineral Availability in Poita bhat
Author(s) -
Gunajit Goswami,
Himangshu Baruah,
Robin Chandra Boro,
Madhumita Barooah
Publication year - 2016
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2016.19820
Subject(s) - chemistry , fermentation , food science , mineral , organic chemistry