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Q40511797-90AD3531-8ED2-4B67-8B1B-59D0930D7558
Q40511797-90AD3531-8ED2-4B67-8B1B-59D0930D7558
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http://www.wikidata.org/entity/statement/Q40511797-90AD3531-8ED2-4B67-8B1B-59D0930D7558
Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
P2860
Q40511797-90AD3531-8ED2-4B67-8B1B-59D0930D7558
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40511797-90AD3531-8ED2-4B67-8B1B-59D0930D7558
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c6acba76601a87857ae1e684530d04f41f67b2f8
P2860
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.