Enzymes in the Design of Functional Foods or Their Constituents
Author:
Publisher
Springer Singapore
Link
http://link.springer.com/content/pdf/10.1007/978-981-13-3263-0_20
Reference185 articles.
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5. Anastasio M, Pepe O, Cirillo T, Palomba S, Blaiotta G, Villani F (2010) Selection and use of phytate-degrading LAB to improve cereal-based products by mineral solubilization during dough fermentation. J Food Sci 75:M28–M35. https://doi.org/10.1111/j.1750-3841.2009.01402.x
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