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

Creative Commons License

Metin Yıldırım R., Arıcı M.

LWT, vol.112, 2019 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 112
  • Publication Date: 2019
  • Doi Number: 10.1016/j.lwt.2019.05.122
  • Journal Name: LWT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • 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
  • Yıldız Technical University Affiliated: Yes