Changes in phytate content in whole meal wheat dough and bread fermented with phytase-active yeasts

Cereal Chemistry

Volumn 94, Issue 6, 2017, Pages 922-927

  Nor Qhairul Izzreen, M N ^a,b   Nuobariene, Lina ^a   Rasmussen, Søren K ^a   Arneborg, Nils ^a   Hansen, Ase S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITI MALAYSIA SABAH   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMISTRY; ENZYMES; FOOD PRODUCTS; MIXING; YEAST;

ACTIVE YEASTS; EXTRACELLULAR PHYTASE; PHYTASE ACTIVITY; PHYTASES; PHYTATE; S.CEREVISIAE; STRAIN S; WHEAT BREADS; WHEAT DOUGH; YEAST STRAIN;

FERMENTATION;

EID: 85034052597     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-03-17-0043-R     Document Type: Article

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