Selection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation

Article

Abstract: Lately, whole wheat products are highly recommended from their healthy properties. However, the pres

Palabras claves:

Bifidobacterium, Fermentation, Phytic acid, Whole wheat bread

Autores:

Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.

Fuentes:

scopus