Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking

Article

Abstract: Whole wheat products although highly recommended from the nutritional point of view, contain high le

Palabras claves:

Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat bread

Autores:

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

Fuentes:

scopus