Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation...
| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
John Wiley & Sons Inc.
2017
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| 主題: | |
| オンライン･アクセス: | https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf |