Effect of Sourdough on Phytic Acid Content and Quality of Iranian Sangak Bread
نویسندگان
چکیده
منابع مشابه
Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of Whole Wheat Toast Bread
ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...
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ژورنال
عنوان ژورنال: Journal of Nutrition & Food Sciences
سال: 2011
ISSN: 2155-9600
DOI: 10.4172/2155-9600.1000115