Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation

Eastern Mediterranean Health Journal

Volumn 9, Issue 1-2, 2003, Pages 141-147

  Chaoui, A ^a   Faid, M ^a   Belhcen, R ^b  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b FACULTÉ DES SCIENCES   (Morocco)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID; PHYTASE; PHYTATE; PHYTIC ACID;

ARTICLE; BACTERIAL COUNT; BIODEGRADATION; BREAD; DOUGH; ENZYME ACTIVITY; FERMENTATION; FLOUR; FOOD PROCESSING; FUNGUS ISOLATION; HYDROLYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MOROCCO; NONHUMAN; PH; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; BIOREMEDIATION; COOKING; DEVELOPING COUNTRY; EPIDEMIOLOGY; FLOW KINETICS; FOOD CONTROL; HUMAN; LEUCONOSTOC; METABOLISM; METHODOLOGY; MICROBIOLOGY; NUTRITIONAL VALUE; PHYSIOLOGY; TIME;

BIODEGRADATION, ENVIRONMENTAL; BREAD; COLONY COUNT, MICROBIAL; COOKERY; DEVELOPING COUNTRIES; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; MOROCCO; NUTRITIVE VALUE; PHYTIC ACID; RHEOLOGY; SACCHAROMYCES CEREVISIAE; SAMPLING STUDIES; TIME FACTORS;

EID: 16544364770     PISSN: 10203397     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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