Effect of Using Lactobacillus Brevis IBRC-M10790 and Baker’s Yeast on Phytate Degradation of Sourdough and Barbari Bread
Subject Areas : food microbiologyH. Hadaegh 1 , S. M. Seyyedain Ardabili 2 , M. Tajabadi Ebrahimi 3 , M. Chamani 4 , R. Azizi Nezhad 5
1 - Ph. D Student of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Associate Professor of the Department of Biology, Central Tehran Branch, Islamic Azad University, Tehran, Iran.
4 - Professor of the Department of Animal Science, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 - Assistant Professor of the Plant Breeding Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Keywords:
Abstract :
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