Changes in phytate content in whole meal wheat dough and bread fermented with phytase active yeasts
The degradation of inositol hexakisphosphate (IP6) was evaluated in whole meal wheat dough fermented with baker's yeast without phytase activity, different strains of Saccharomyces cerevisiae (L1.12 or L6.06), or Pichia kudriavzevii with extracellular phytase activity to see if the degradation...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
John Wiley & Sons Inc.
2017
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/30059/ https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R https://doi.org/10.1094/CCHEM-03-17-0043-R |
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https://eprints.ums.edu.my/id/eprint/30059/1/Changes%20in%20Phytate%20Content%20in%20Whole%20Meal%20Wheat%20Dough%20and%20Bread%20Fermented%20with%20Phytase%20Active%20Yeasts%20ABSTRACT.pdfhttps://eprints.ums.edu.my/id/eprint/30059/
https://onlinelibrary.wiley.com/doi/abs/10.1094/CCHEM-03-17-0043-R
https://doi.org/10.1094/CCHEM-03-17-0043-R