Phytic acid and its destruction in backing. 1: Phytic acid in wheat milling fractions and its fermentative reduction during Egyptian Balady breadmaking.

Faculty of Agriculture

Assiut University

Phytic acid and its destruction in backing. 1: Phytic acid in wheat milling fractions and its fermentative reduction during Egyptian Balady breadmaking.

Research Authors
Abdel-Gawad, A. S.; Sorour, M. A.; Khorshid, A. M. and Farag, M. K.
Research Abstract

NULL

Research Department
Department of Food Science and Technology
Research Journal
Second Scientific Conference of Agricultural Sciences, Assiut University, Oct. 28 – 29, 2002.
Research Member
Abdalla Saleh Abdel-Gawad Lagouda
Research Publisher
Second Scientific Conference of Agricultural Sciences, Assiut University, Oct. 28 – 29, 2002.
Research Rank
4
Research Vol
2
Research Website
NULL
Research Year
2000
Research Pages
1079 – 1092