The influence of fermentation processes and cereal grains in wholegrain bread on reducing phytate content

Journal of Cereal Science

Volumn 59, Issue 1, 2014, Pages 3-8

  Buddrick, Oliver ^a   Jones, Oliver A H ^a   Cornell, Hugh J ^a   Small, Darryl M ^a  

^a RMIT UNIVERSITY   (Australia)

Author keywords

Dough fermentation; Phytate; Phytic acid; Wholegrain

Indexed keywords

AVENA; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84891938188     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.11.006     Document Type: Article

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