Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract
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Publisher
Academic Journals
Subject
General Medicine
Link
https://academicjournals.org/journal/AJFS/article-full-text-pdf/F20421169986
Reference41 articles.
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2. Carlsson NG, Bergman EL, Skoglund E, Hasselblad K, Sandberg AS. (2001). Rapid analysis of inositol phosphate. Journal of Agricultural and Food Chemistry 49(4):1695-1701.
3. Eduardo M, Svanberg U, Ahrn L (2014). Consumers acceptance of composite cassava-maize-wheat breads using baking improvers. African Journal of Food Science 8(7):390-401.
4. Egli I, Davidsson L, Juillerat MA, Barclay D, Hurrell R (2003). Phytic acid degradation in complementary foods using phytase naturally occurring in whole grains cereals. Journal of Food Science 68(5):1855-1859.
5. FAOStat (2020). Food and Agriculture Organization of the United Nations. View
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1. Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase‐secreting yeasts and addition of yeast extracts;Food Science & Nutrition;2023-10-13
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