The effects of wheat variety, sourdough treatment and sourdough level on nutritional characteristics of whole wheat bread
Asiye Seis Subaşı, Recai Ercan
Topics & Concepts
Phytic acidFood scienceChemistryAntioxidantFermentationWhole wheatWheat flourBiochemistryPhytase and its ApplicationsFood composition and propertiesPlant Micronutrient Interactions and Effects