BiochemistrybioRxivPreprint
Reducing phytate, an antinutritional factor, in sorghum dough using phytase-expressing Saccharomyces cerevisiae
Tanaya Kale, Rutuja A. Kamble, Aditi Pawar…·Shamlan M. S. Reshamwala
This study uses phytase-expressing yeast to reduce phytate in sorghum dough, increasing mineral bioavailability by 43%.
DOI 10.1101/2024.11.13.623345