Phytase Production and Development of an Ideal Dephytinization Process for Amelioration of Food Nutrition Using Microbial Phytases
Crossref DOI link: https://doi.org/10.1007/s12010-016-2297-z
Published Online: 2016-10-29
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Jain, Jinender
Singh, Bijender http://orcid.org/0000-0002-2193-2910
Funding for this research was provided by:
Department of Science and technology, Govt. of India, New Delhi (SR/FT/LS-95/2010)
License valid from 2016-10-29