Phytase activity and degradation of phytic acid during rye bread making

Merete Højrup Møller Nielsen; Marianne Linde Damstrup; Agnete Dal Thomsen; Søren K. Rasmussen; Åse Solvejg Hansen

doi:10.1007/s00217-006-0397-7

Phytase activity and degradation of phytic acid during rye bread making

Merete Højrup Møller Nielsen, Marianne Linde Damstrup, Agnete Dal Thomsen, Søren K. Rasmussen, Åse Solvejg Hansen

31 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	225
Udgave nummer	2
Sider (fra-til)	173-181
Antal sider	9
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-006-0397-7
Status	Udgivet - 2007

Adgang til dokumentet

10.1007/s00217-006-0397-7

Citationsformater

@article{55003ff0a1c211ddb6ae000ea68e967b,

title = "Phytase activity and degradation of phytic acid during rye bread making",

author = "Nielsen, {Merete H{\o}jrup M{\o}ller} and Damstrup, {Marianne Linde} and Thomsen, {Agnete Dal} and Rasmussen, {S{\o}ren K.} and Hansen, {{\AA}se Solvejg}",

year = "2007",

doi = "10.1007/s00217-006-0397-7",

language = "English",

volume = "225",

pages = "173--181",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer",

number = "2",

}

TY - JOUR

T1 - Phytase activity and degradation of phytic acid during rye bread making

AU - Nielsen, Merete Højrup Møller

AU - Damstrup, Marianne Linde

AU - Thomsen, Agnete Dal

AU - Rasmussen, Søren K.

AU - Hansen, Åse Solvejg

PY - 2007

Y1 - 2007

U2 - 10.1007/s00217-006-0397-7

DO - 10.1007/s00217-006-0397-7

M3 - Journal article

SN - 1438-2377

VL - 225

SP - 173

EP - 181

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 2

ER -