Phytase activity and degradation of phytic acid during rye bread making-Reference-Cited by-同舟云学术

Phytase activity and degradation of phytic acid during rye bread making

Published:2006-07-26 Issue:2 Volume:225 Page:173-181
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Nielsen Merete Møller,Damstrup Marianne Linde,Thomsen Agnete Dal,Rasmussen Søren Kjærsgård,Hansen Åse

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-006-0397-7.pdf

Reference49 articles.

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3. Lott JNA, Ockenden I, Raboy V, Batten GD (2002) A global estimation of phytic acid and phosphorus in crop grains, seeds, and fruits. In: Reddy NR, Sathe SK (eds) Food phytates. CRC Press, Boca Raton, pp 7–24

4. García-Estepa RM, Guerra-Hernández E, García-Villanova B (1999) Food Res Int 32:217–221

5. Reddy NR (2002) Occurrence, distribution, content, and dietary intake of phytate. In: Reddy NR, Sathe SK (eds) Food phytates. CRC Press, Boca Raton, pp 25–51

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