Phytate content is reduced and betaglucanase activity suppressed in malted barley steeped with lactic acid at high temperature
Journal article, 2004
Author
Ann-Katrin Haraldsson
Chalmers, Department of Chemistry and Bioscience, Food Science
Lena Rimsten
Marie Alminger
Chalmers, Department of Chemistry and Bioscience, Food Science
Roger Andersson
Per Åman
Ann-Sofie Sandberg
Chalmers, Department of Chemistry and Bioscience, Food Science
Journal of the Science of Food and Agriculture
Vol. 84 653-662
Subject Categories
Food Science
Areas of Advance
Life Science Engineering (2010-2018)