African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract

Vilanculos Serafina Lídia
  • Vilanculos Serafina Lídia
  • Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Eduardo Mondlane, Maputo, Moçambique.
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Svanberg Ulf
  • Svanberg Ulf
  • Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
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Andlid Thomas
  • Andlid Thomas
  • Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
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  •  Received: 22 September 2022
  •  Accepted: 31 October 2022
  •  Published: 31 December 2022

How to cite this article

APA /
Vilanculos, S. L., Svanberg, U., & Andlid, T. (2022). Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract. African Journal of Food Science, 16(12), 310-318.
Chicago /
Vilanculos Serafina L&idia, Svanberg Ulf and Andlid Thomas. "Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract." African Journal of Food Science 16, no. 12 (2022): 310-318.
MLA /
Vilanculos Serafina Liacute;dia, et al. "Phytate degradation in composite wheat/cassava/sorghum bread: Effects of preincubation of Pichia kudriavzevii TY13 and presence of yeast extract." African Journal of Food Science 16.12 (2022): 310-318.
DOI /
https://doi.org/10.5897/AJFS2022.2229
URL /
https://academicjournals.org/journal/AJFS/article-abstract/F20421169986

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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