The effect of wheat variety and flour extraction rate on phytic acid content of bread

Journal of Food, Agriculture and Environment

Volumn 8, Issue 2, 2010, Pages 178-181

  Turksoy, Secil ^a   Ozkaya, Berrin ^a   Akbas, Sule ^a  

^a ANKARA UNIVERSITY   (Turkey)

Author keywords

Bread; Extraction rate; Phytic acid; Total phosphorus; Wheat variety

Indexed keywords

PHOSPHORUS; PHYTIC ACID;

ARTICLE; BREAD; EXTRACTION; FLOUR; NONHUMAN; WHEAT;

TRITICUM AESTIVUM;

EID: 77952823114     PISSN: 14590255     EISSN: 14590263     Source Type: Journal    
DOI: None     Document Type: Article

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