Dr. Josef Burri, Dr. Johan de Reu, and the staff at the pilot plant at Nestlé Product Technology Centre, Orbe, Switzerland, are gratefully acknowledged for technical assistance during the production of the complementary foods. The project was financially supported by Nestec SA, Vevey, Switzerland.
Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 5, pages 1855–1859, June 2003
How to Cite
Egli, I., Davidsson, L., Juillerat, M.-A., Barclay, D. and Hurrell, R. (2003), Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals. Journal of Food Science, 68: 1855–1859. doi: 10.1111/j.1365-2621.2003.tb12342.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030011 Submitted 1/7/03, Revised 2/11/03, Accepted 3/17/03, Received 3/26/03
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