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Use of Lactobacilli in Cereal-Legume Fermentation and as Potential Probiotics towards Phytate Hydrolysis

Crossref DOI link: https://doi.org/10.1007/s12602-017-9328-0

Published Online: 2017-09-21

Published Print: 2018-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy