Stability of B-complex vitamins and dietary fiber during rye sourdough bread production

Journal of Cereal Science

Volumn 57, Issue 1, 2013, Pages 30-38

  Mihhalevski, Anna ^a,b   Nisamedtinov, Ildar ^a,b   Hälvin, Kristel ^a,b   Ošeka, Aleksandra ^a,b   Paalme, Toomas ^a,b  

^a Center of Food and Fermentation Technologies   (Estonia)

^b TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

Author keywords

B complex vitamins; Cofactors; Dietary fiber; Enzymatic treatment; LC MS; Rye sourdough bread

Indexed keywords

SECALE CEREALE;

EID: 84871769424     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2012.09.007     Document Type: Article

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