Wholemeal wheat bread: A comparison of different breadmaking processes and fungal phytase addition

Journal of Cereal Science

Volumn 50, Issue 2, 2009, Pages 272-277

  Rosell, Cristina M ^a   Santos, Eva ^a   Sanz Penella, Juan M ^a   Haros, Mónica ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Breadmaking; Phytates; Quality; Wholemeal

Indexed keywords

TRITICUM AESTIVUM;

EID: 68949204872     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2009.06.007     Document Type: Article

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