Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions

Published:2015-09 Issue:1 Volume:63 Page:400-407
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Caputo L.,Visconti A.,De Angelis M.

Funder

Italian Ministry of University and Research

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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4. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1;De Angelis;International Journal of Food Microbiology,2003

5. Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract;Fernández;Journal of Applied Microbiology,2003

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