Use of phytase active yeasts and lactic acid bacteria isolated from sourdough in the production of whole wheat bread
Author:
Funder
Turkish Scientific and Technological Research Council
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
1. Selection and use of phytate-degrading lab to improve cereal-based products by mineral solubilization during dough fermentation;Anastasio;Journal of Food Science,2010
2. Chemical changes during bread dough fermentation and their relation to the quality of bread;Barber,1984
3. Mineral binding capacity of dephytinized insoluble fiber from extruded wheat, oat and rice brans;Bergman;Plant Foods for Human Nutrition,1997
4. Iron absorption from bread in humans: Inhibiting effects of cereal fibre, phytate and inositol phosphates with different numbers of phosphate groups;Brune;Journal of Nutrition,1992
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