Effect of different lactic acid bacteria on phytic acid content and quality of whole wheat Toast bread

被引：0
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作者：
Didar, Z. [1 ]
Pourfarzad, A. [2 ]
Haddad Khodaparast, M.H. [2 ]
机构：
[1] Department of Food Science and Technology, Islamic Azad University, Neyshabur branch, Iran
[2] Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
来源：
World Academy of Science, Engineering and Technology | 2010年 / 42卷
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页码：1598 / 1603
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