Phytate content is reduced andβ-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature-Reference-Cited by-同舟云学术

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Phytate content is reduced andβ-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Published:2004-04-21 Issue:7 Volume:84 Page:653-662
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Haraldsson Ann-Katrin,Rimsten Lena,Alminger Marie Larsson,Andersson Roger,Andlid Thomas,Åman Per,Sandberg Ann-Sofie

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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3. Dietary Phytase- and Lactic Acid-Treated Cereals Caused Greater Taxonomic Adaptations than Functional Adaptations in the Cecal Metagenome of Growing Pigs;Applied and Environmental Microbiology;2020-12-17

4. Sprouted Cereal Grains and Products;Innovative Processing Technologies for Healthy Grains;2020-12-11

5. Soaking in lactic acid lowers the phytate-phosphorus content and increases the resistant starch in wheat and corn grains;Animal Feed Science and Technology;2019-06

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