GOSWAMI, Gunajit; BARUAH, Himangshu; BORO, Robin Chandra; BAROOAH, Madhumita. Fermentation Reduces Anti-Nutritional Content and Increases Mineral Availability in Poita bhat. Asian Journal of Chemistry, [S. l.], v. 28, n. 9, p. 1929–1932, 2016. DOI: 10.14233/ajchem.2016.19820. Disponível em: https://asianpubs.org/index.php/ajchem/article/view/28_9_11. Acesso em: 23 jul. 2024.