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Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour
Lopez, Hubert W., Ouvry, Ariane, Bervas, Elisabeth, Guy, Christine, Messager, Arnaud, Demigne, Christian, Remesy, ChristianVolume:
48
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf000061g
Date:
June, 2000
File:
PDF, 168 KB
english, 2000