Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

2013/04/23 by Raj K. Gupta, Raj Kishor Gupta, Shivraj Singh Gangoliya +1 · 4 citations
Agricultural and Biological Sciences · Medicine · #Iron Metabolism and Disorders #Phytase and its Applications #Plant Micronutrient Interactions and Effects

paper · pdf · doi:10.1007/s13197-013-0978-y

openalex publication_date 2013/04/23 · crossref created 2013/04/23 · crossref issued 2013/04/24 · crossref published 2013/04/24 · crossref published-online 2013/04/24 · crossref published-print 2015/02/01 · crossref deposited 2022/02/14 · openalex created_date 2025/10/10 · crossref indexed 2026/07/30 · openalex updated_date 2026/07/30

Citations

• Relative Contribution of Phytates, Fibers, and Tannins to Low Iron and Zinc<i>in Vitro</i>Solubility in Pearl Millet (<i>Pennisetum glaucum</i>) Flour and Grain Fractions
• Oilseed phytates: Nutritional implications
• Effect of germination on the phytase activity, phytate and total phosphorus contents of rice (Oryza sativa), maize (Zea mays), millet (Panicum miliaceum), sorghum (Sorghum bicolor) and wheat (Triticum aestivum)

Cited by

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• Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
• Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain