Phytate degradation during breadmaking: The influence of flour type and breadmaking procedures
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the flour type (type 500, type 850, and whole meal flou...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Czech Academy of Agricultural Sciences
2009-02-01
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| Serie: | Czech Journal of Food Sciences |
| Soggetti: | |
| Accesso online: | https://cjfs.agriculturejournals.cz/artkey/cjf-200901-0004_phytate-degradation-during-breadmaking-the-influence-of-flour-type-and-breadmaking-procedures.php |
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