Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

Published 2019 View Full Article

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Title
Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 306, Issue -, Pages 125620
Publisher
Elsevier BV
Online
2019-10-04
DOI
10.1016/j.foodchem.2019.125620

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