Changes in phytate content in whole meal wheat dough and bread fermented with phytase-active yeasts

Research output: Contribution to journalJournal article

Original languageEnglish
JournalCereal Chemistry
Volume94
Issue number6
Pages (from-to)922-927
Number of pages6
ISSN0009-0352
DOIs
Publication statusPublished - 2017

ID: 183635327