Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera
| Autor: | Baye, Kaleab, Mouquet-Rivier, Claire, Icard-Vernière, Christèle, Rochette, Isabelle, Guyot, Jean-Pierre |
|---|---|
| Zdroj: | In Food Chemistry 1 May 2013 138(1):430-436 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect