Snehalatha Reddy, N., S. Ardhapurkar, and N. Vijaya. “Effect of Fermentation on Phytate Phosphorus and Tannin Contents and Bio-Availability of Iron of the Selected Foods”. The Indian Journal of Nutrition and Dietetics, vol. 37, no. 6, June 2000, pp. 181-7, http://informaticsjournals.com/index.php/ijnd/article/view/6973.