Authors: Lopez, HW Ouvry, A Bervas, E Guy, C Messager, A Demigne, C Remesy, C

Citation: Hw. Lopez et al., Strains of lactic acid bacteria isolated from sour doughs degrade phytic acid and improve calcium and magnesium solubility from whole wheat flour, J AGR FOOD, 48(6), 2000, pp. 2281-2285