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The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products

Year: 2025

Type: article

Abstract: Research Article | Open AccessVolume 5 | Issue 3-4 | Paper 10 | https://doi.org/10.15228/ANST.2025.v05.i03-4.p10 The Impact of Dry Heat Treatment on Phytic Acid Degradation and Nutritional Quality in Baked and Fried Wheat Products Fazia GhaffarDepartment of Food & Nutrition Sciences, College of Home Economics, University of Peshawar, KPK, Pakistan Romesa SajjadDepartment of Food & Nutrition […]

Source: Journal Advances of Nutrition Science and Technology

DOI: 10.15228/anst.2025.v05.i03-4.p10

Authors: Fazia Ghaffar, Romesa Sajjad

Language: English

Topic: Phytase and its Applications

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W4411778561

FWCI: 0.503

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Cited by: 1

Related to: 10