Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity (Q34553914)
Jump to navigation
Jump to search
scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity |
scientific article |
Statements
1 reference
Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity (English)
1 reference
Fanny Leenhardt
1 reference
Marie-Anne Levrat-Verny
1 reference
Elisabeth Chanliaud
1 reference
Christian Rémésy
1 reference
1 January 2005
1 reference
1 reference
53
1 reference
1
1 reference
98-102
1 reference
Identifiers
1 reference
1 reference