Volume 8
Issue 4/volume8
Biotechnology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume8/issue4/volume8/art-76.html
FUNGAL PHYTASES IN WHOLEMEAL BREADMAKING III: NUTRITIONAL EFFECTS OF DIFFERENT PHYTASES IN RYE BREADS
Krzysztof Żyła1, Magdalena Mika1, Halina Gambu¶2, Anna Nowotny2, Beata Szymczyk3
1 Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
2 Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
3 National Research Institute of Animal Production
Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland
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Key words:
rye bread, phytase A, phytase B, phytate, rat, calcium metabolism, serum cholesterol.
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Krzysztof Żyła
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
phone/fax: (+4812) 662 4794
email: kzyla@ar.krakow.pl
Magdalena Mika
Department of Food Biotechnology,
University of Agriculture in Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Halina Gambu¶
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Anna Nowotny
Department of Carbohydrates Technology,
Agricultural University of Cracow, Poland
Balicka 122, 30-149 Cracow, Poland
Beata Szymczyk
National Research Institute of Animal Production
Department of Animal Nutrition and Feed Science in Aleksandrowice, Poland
32-083 Balice, Poland
Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.