Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation
Article first published online: 18 NOV 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 75, Issue 1, pages M28–M35, January/February 2010
How to Cite
Anastasio, M., Pepe, O., Cirillo, T., Palomba, S., Blaiotta, G. and Villani, F. (2010), Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation. Journal of Food Science, 75: M28–M35. doi: 10.1111/j.1750-3841.2009.01402.x
- Issue published online: 11 JAN 2010
- Article first published online: 18 NOV 2009
- MS 20090302 Submitted 4/6/2009, Accepted 9/28/2009.
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