Phytase and citric acid supplementation in whole-wheat bread improves phytatephosphorus release and iron dialyzability

Journal of Food Science

Volumn 66, Issue 4, 2001, Pages 614-619

  Porres, J M ^a   Etcheverry, P ^a   Miller, D D ^a   Lei, X G ^a  

^a Department of Obstetrics Gynecology   (United States)

Author keywords

Citric acid; Iron; Phytase; Phytate; Whole wheat bread

Indexed keywords

BACTERIAL ENZYME; BREAD; CITRIC ACID; CONCENTRATION (PARAMETERS); ENZYMIC REDUCTION; FOOD MICROBIOTECHNOLOGY; FOOD PROCESSING; FUNGAL ENZYME; MICROBIAL DEGRADATION; PHYTATE; WHEAT FLOUR;

ASPERGILLUS FUMIGATUS; ASPERGILLUS NIGER; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; TRITICUM AESTIVUM;

EID: 0034944379     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb04610.x     Document Type: Article

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