Phytinsäure in Getreide und Getreideerzeugnissen
- 1 April 1986
- journal article
- abstracts
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 182 (4), 287-293
- https://doi.org/10.1007/bf01027626
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Dynamics of phosphorus compounds in ripening and germinating cereal grains. Part II. Changes in phosphorus compounds content during germination of wheat, barley and rye grainsActa Societatis Botanicorum Poloniae, 2015
- Dynamics of phosphorus compounds in ripening and germinating cereal grains. Part I. Changes in phosphorus compounds content during ripening of wheat, barley and rye grainsActa Societatis Botanicorum Poloniae, 2015
- The influence of milling on the nutritive value of flour from cereal grains. 1. RyePlant Foods for Human Nutrition, 1983
- Phytate: its chemistry, occurrence, food interactions, nutritional significance, and methods of analysisJournal of Agricultural and Food Chemistry, 1982
- One-step molybdate method for rapid determination of inorganic phosphate in the presence of proteinAnalytical Biochemistry, 1981
- Phytic acid interactions in food systemsC R C Critical Reviews in Food Science and Nutrition, 1980
- PHYTIC ACID AND MINERAL COMPOSITIONS OF TRITICALESJournal of Food Science, 1977
- Distribution of phytate and nutritionally important elements among the morphological components of cereal grainsJournal of Agricultural and Food Chemistry, 1972
- The phytase of wheatBiochemical Journal, 1953