Phytase activity and degradation of phytic acid during rye bread making

European Food Research and Technology

Volumn 225, Issue 2, 2007, Pages 173-181

  Nielsen, Merete Møller ^a   Damstrup, Marianne Linde ^a   Dal Thomsen, Agnete ^b   Rasmussen, Søren Kjærsgård ^c   Hansen, Åse ^a  

^a Agricultural University   (Denmark)

^b Schulstad Bread A/S   (Denmark)

^c KVL   (Denmark)

Author keywords

amylase; Inositol phosphate; Phytase; Phytate; Phytic acid; Rye bread; Sourdough

Indexed keywords

DEGRADATION; ENZYMES; FOOD PROCESSING; PHOSPHATES;

INOSITOL PHOSPHATES; PHYTIC ACID; RYE BREAD;

FOOD PRODUCTS;

SECALE CEREALE;

EID: 34248170728     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0397-7     Document Type: Article

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