AGRIS - International System for Agricultural Science and Technology

Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour

2019

Yaver, Elif | Bilgiçli, Nermin


Bibliographic information
Food chemistry
Volume 276 Pagination 77 - 83 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Flat bread; Dephytinisation; Phytases; Antioxidant activity; Flat breads; Flour; Taste; Odors
Language
English
Type
Text; Journal Article

2024-02-28
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