(Q34553914)
Statements
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Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity (English)
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Fanny Leenhardt
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Marie-Anne Levrat-Verny
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Elisabeth Chanliaud
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Christian Rémésy
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1 January 2005
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53
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1
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98-102
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Identifiers
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