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Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread |
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| Authors: | Jayani Kulathunga Senay Simsek |
| Institution: | 1. Department of Plant Sciences, Cereal Science Graduate Program, North Dakota State University, Fargo, North Dakota, USA;2. Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, Indiana, USA |
| Abstract: | |
| Keywords: | antioxidant activity phytic acid sourdough bread starter cultures whole wheat |