Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread


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Metin Yıldırım R. , Arıcı M.

LWT, vol.112, 2019 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 112
  • Publication Date: 2019
  • Doi Number: 10.1016/j.lwt.2019.05.122
  • Title of Journal : LWT
  • Keywords: Sourdough fermentation, Phytic acid, Phytase activity, Lactic acid bacteria, Whole-wheat bread, PHYTASE ACTIVITY, LACTOBACILLUS-PLANTARUM, FTIR SPECTROSCOPY, BACTERIA, MICROORGANISMS, IDENTIFICATION, HYDROLYSIS, SELECTION, PRODUCTS, CALCIUM