Strains of Lactic Acid Bacteria Isolated from Sour Doughs Degrade Phytic Acid and Improve Calcium and Magnesium Solubility from Whole Wheat Flour

✍ Scribed by Lopez, Hubert W.; Ouvry, Ariane; Bervas, Elisabeth; Guy, Christine; Messager, Arnaud; Demigne, Christian; Remesy, Christian

• Book ID: 120506340
• Publisher: American Chemical Society
• Year: 2000
• Tongue: English
• Weight: 168 KB
• Volume: 48
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf000061g