About this Agricultural and Biological Sciences article
Effect of the Fermentation Temperature on the Degradation of Phytic Acid in Whole-wheat Sourdough Bread by Yildirim, Rusen Metin; Arici, Muhammet is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Yildirim, Rusen Metin; Arici, Muhammet
- Publisher
- Elsevier Science; Elsevier ; Elsevier Inc.; Elsevier BV (ISSN 1096-1127)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)