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, cilt.112, 2019 (SCI-Expanded, Scopus)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 112
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1016/j.lwt.2019.05.122
  • Dergi Adı: LWT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: 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 Teknik Üniversitesi Adresli: Evet