Dephytinized flaxseed flours by phytase enzyme and fermentation: Functional ingredients to enhance the nutritional quality of noodles.
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DOI: 10.1002/jsfa.12266
Abstract: BACKGROUND Phytic acid is an antinutritional compound that reduces the bioavailability of minerals and proteins. Flaxseed is a rich source of unsaturated fatty acids and antioxidants. In this study, flaxseed flour was dephytinized by phytase… read more here.
Keywords: quality; phytase enzyme; fermentation; dephytinized flaxseed ... See more keywords