2008•Journal of Cereal ScienceRequires access

Dephytinization of wheat bran by fermentation with bakers' yeast, incubation with barley malt flour and autoclaving at different pH levels

Saray Servi, Hazım Özkaya, Abdullah S. Çolakoğlu

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Key concepts: Phytic acid, Bran, Food science, Fermentation, Yeast, Incubation, Chemistry, Acetic acid

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