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Ecology of Food and Nutrition Volume 41, 2002 - Issue 3
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Original Articles

Effect of fermentation on phytic acid and in vitro availability of calcium and iron of ‘Doli ki roti'—an indigenously fermented Indian bread

Anshu Bhatia Department of Foods and Nutrition, CCS Haryana Agricultural University, Haryana, India
&
Neelam Khetarpaul Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, Haryana, 125004, India E-mail: [email protected]
Pages 243-253 | Accepted 16 Aug 1999, Published online: 31 Aug 2010

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