Sourdough fermentation of wheat fractions rich in fibres before their use in processed food

Journal of the Science of Food and Agriculture

Volumn 87, Issue 7, 2007, Pages 1368-1373

  Lioger, Delphine ^a   Leenhardt, Fanny ^a   Demigne, Christian ^a   Remesy, Christian ^a  

^a INRA and University of Auvergne   (France)

Author keywords

Calcium utilisation; Mineral bioavailability; Phytic acid; Sourdough; Wheat bran; Whole wheat flour

Indexed keywords

TRITICUM AESTIVUM;

EID: 34248222682     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2862     Document Type: Article

References (21)

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