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

Author:
Palacios, M.C., Haros, M., Sanz, Y., Rosell, C.M.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2008 v.41 no.1 pp. 82-92
ISSN:
0023-6438
Subject:
whole grain foods, wheat flour, breadmaking quality, dough development, starter cultures, lactic acid bacteria, Lactobacillus reuteri, Lactobacillus salivarius, Bifidobacterium dentium, phytic acid, fermentation, inositol phosphates, freshness
Agid:
2054184