Z. Didar and A. Pourfarzad and M. H. Haddad Khodaparast, Effect of Different Lactic Acid Bacteria on Phytic Acid Content and Quality of whole Wheat Toast Bread. journal = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology. August 2010, vol. 44(8). 690 - 695 [viewed 29 March 2024]. Available from: https://publications.waset.org/pdf/14388.