Cite
APA Citation
Fekri, A., Torbati, M., Yari Khosrowshahi, A., Bagherpour Shamloo, H., & Azadmard-Damirchi, S. (2020). 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. Food chemistry, 306, . http://access.bl.uk/ark:/81055/vdc_100093248099.0x00002d