@misc{indiciaed8060e1d4502,
  title = {Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.},
  author = {Fanny Leenhardt and Marie-Anne Levrat-Verny and Elisabeth Chanliaud and Christian Rémésy},
  year = {2005},
  doi = {10.1021/jf049193q},
  url = {https://pubmed.ncbi.nlm.nih.gov/15631515/},
  note = {Source identifier: 15631515}
}