Phytase activity and degradation of phytic acid during rye bread making

By Nielsen Merete   Damstrup Marianne   Thomsen Agnete   Rasmussen Søren   Hansen Åse  

European Food Research and Technology A, Vol. 225, Iss. 2, 2007-06 ,pp. : 173-181

Springer Publishing Company

Access to resources Recommend Favorite

In vitro degradation of wheat gluten fractions by proteases

By Eggert Kai   Rawel Hashadrai   Pawelzik Elke  

European Food Research and Technology A, Vol. 233, Iss. 4, 2011-10 ,pp. : 697-705

Springer Publishing Company

Access to resources Recommend Favorite

Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.

By Urbano Gloria   Frejnagel Sławomir   Porres Jesús   Aranda Pilar   Gomez-Villalva Elena   Frías Juana   López-Jurado María  

European Food Research and Technology A, Vol. 226, Iss. 1-2, 2007-11 ,pp. : 105-111

Springer Publishing Company

Access to resources Recommend Favorite

Microbial Loads, Mycotoxins, and Quality of Durum Wheat from the 2001 Harvest of the Northern Plains Region of the United States

By Manthey Frank A.   Wolf-Hall Charlene E.   Yalla Saujanya   Vijayakumar Chitra   Carlson Darla  

Journal of Food Protection, Vol. 67, Iss. 4, 2004-04 ,pp. : 772-780

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends

By  

Current Nutrition & Food Science, Vol. 12, Iss. 4, 2016-12 ,pp. : 304-309

Bentham Science Publishers

Access to resources Recommend Favorite