Hydrolysis of the phytate of wheat flour during breadmaking

Publisher： Cambridge University Press

E-ISSN： 1475-2662|46|1|1-6

ISSN： 0007-1145

Source： British Journal of Nutrition, Vol.46, Iss.1, 1981-07, pp. : 1-6

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour

By  

British Journal of Nutrition, Vol. 103, Iss. 11, 2010-06 ,pp. : 1642-1647

Cambridge University Press

Access to resources Recommend Favorite

A comparative study of phytate hydrolysis in the gastrointestinal tract of the golden hamster (Mesocricetus auratus) and the laboratory rat

By  

British Journal of Nutrition, Vol. 54, Iss. 2, 1985-09 ,pp. : 429-435

Cambridge University Press

Access to resources Recommend Favorite

The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytate

By  

British Journal of Nutrition, Vol. 47, Iss. 2, 1982-03 ,pp. : 243-249

Cambridge University Press

Access to resources Recommend Favorite

The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man

By  

British Journal of Nutrition, Vol. 50, Iss. 3, 1983-11 ,pp. : 503-510

Cambridge University Press

Access to resources Recommend Favorite

Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

By  

British Journal of Nutrition, Vol. 22, Iss. 2, 1968-05 ,pp. : 255-259

Cambridge University Press

Access to resources Recommend Favorite