Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation

Published 2009 View Full Article

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Title
Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 75, Issue 1, Pages M28-M35
Publisher
Wiley
Online
2009-11-19
DOI
10.1111/j.1750-3841.2009.01402.x

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