Fungal phytase as a potential breadmaking additive
Phytase is a natural occurring enzyme in cereal flours and derived products that catalyzes the hydrolysis of phytates, resulting in a decrease of the phytate content (considered as anti-nutritional compound). However a high content of phytate is still present in the cereal derived products. The effe...
Guardado en:
| Autores principales: | Haros, M., Rosell, C.M., Benedito, C. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_14382377_v213_n4-5_p317_Haros |
| Aporte de: |
Ejemplares similares
-
Fungal phytase as a potential breadmaking additive
Publicado: (2001) -
Use of fungal phytase to improve breadmaking performance of whole wheat bread
por: Haros, M., et al. -
Use of fungal phytase to improve breadmaking performance of whole wheat bread
por: Haros, Claudia Mónica
Publicado: (2001) -
Effect of different carbohydrases on fresh bread texture and bread staling
por: Haros, M., et al. -
Effect of different carbohydrases on fresh bread texture and bread staling
por: Haros, Claudia Mónica
Publicado: (2002)