1. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. (15th February 2020) Authors: Fekri, Arezoo; Torbati, Mohammadali; Yari Khosrowshahi, Ahmad; Bagherpour Shamloo, Hasan; Azadmard-Damirchi, Sodeif Journal: Food chemistry Issue: Volume 306(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗