Effects of adding different doses of yoghurt starter culture and baking at different temperatures on phytic acid content of whole wheat bread

ERBAŞ M., DURAK A. N., ARSLAN TONTUL S., GÜL S.

International Food Congress Novel Approaches in Food Industry, İzmir, Turkey, 26 - 29 May 2011, pp.685, (Summary Text)

  • Publication Type: Conference Paper / Summary Text
  • City: İzmir
  • Country: Turkey
  • Page Numbers: pp.685
  • Akdeniz University Affiliated: Yes