Prolonged Fermentation of Whole Wheat Sourdough Reduces...

Journal of Agricultural and Food Chemistry 2001 / 05 Vol. 49; Iss. 5

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Lopez, H. W., Krespine, V., Guy, C., Messager, A., Demigne, C., Remesy, C.
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Volume:
49
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf001255z
Date:
May, 2001
File:
PDF, 95 KB
english, 2001
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