Phytic acid | The Sourdough School

The Sourdough School

Centre of Research & Education in Nutrition & Digestibility of Bread & the Gut Microbiome

Wheat bran: its composition and benefits to health, a European perspective

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

Sourdough Bread

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Isolation and identification of Phytase-active yeasts from sourdoughs

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Sourdough and cereal fermentation in a nutritional perspective

Impact of sourdough on the texture of bread