Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

标题
Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels
作者
关键词
-
出版物
JOURNAL OF CEREAL SCIENCE
Volume 48, Issue 2, Pages 471-476
出版商
Elsevier BV
发表日期
2008-02-08
DOI
10.1016/j.jcs.2007.10.011

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