Improvement of chemical properties of noodle and pasta using dephytinized cereal brans
Hacer Levent, Mehmet Koyuncu, Nermin Bilgiçli, Emre Adıgüzel, Mustafa Dedeoğlu
Topics & Concepts
BranFood sciencePhytic acidPhytaseChemistryFortificationEnzymeBiochemistryRaw materialOrganic chemistryPhytase and its ApplicationsFood composition and propertiesNutritional Studies and Diet