Phytic acid degradation in complementary foods using phytase naturally occurring in whole grain cereals

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1855-1859

  Egli, I ^a   Davidsson, L ^a   Juillerat, M A ^b   Barclay, D ^b   Hurrell, R ^a  

^a SWISS FEDERAL INSTITUTE OF TECHNOLOGY   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cereals; Complementary foods; Food processing; Phytase; Phytic acid

Indexed keywords

GLYCINE MAX; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 0037594976     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12342.x     Document Type: Article

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