Phytate reduction in bread containing oat flour, oat bran or rye bran

Marie Larsson; Ann-Sofie Sandberg

Phytate reduction in bread containing oat flour, oat bran or rye bran
Journal article, 1991

Author

Marie Larsson

Department of Food Science

Other publications Research

Ann-Sofie Sandberg

Chalmers, Department of Chemistry and Bioscience, Food Science

Other publications Research

Journal of Cereal Science

0733-5210 (ISSN) 1095-9963 (eISSN)

Vol. 14 141-149

Subject Categories

Food Science

Areas of Advance

Life Science Engineering (2010-2018)

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Latest update

11/5/2018

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Phytate reduction in bread containing oat flour, oat bran or rye bran Journal article, 1991