B. Fretzdorff

Nutritional quality of organic and conventional wheat

P. Mäder, C. Zörb, T. Betsche, 2006 .

[Phytic acid and cereals and cereal products. I: Phytic acid and phytase in rye and rye products].

D. Weipert, B. Fretzdorff, 1986, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Nutritional value of African yambean (Sphenostylis stenocarpa, L): improvement by solid substrate fermentation using the tempeh fungus Rhizopus oligosporus

T. Betsche, B. Fretzdorff, M. Azeke, 2007 .

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

W. Holzapfel, T. Betsche, B. Fretzdorff, 2005 .

Reduction of phytic acid during breadmaking of whole-meal breads

B. Fretzdorff, J. M. Brummer, 1992 .

Comparative effect of boiling and solid substrate fermentation using the tempeh fungus (Rhizopus oligosporus) on the flatulence potential of African yambean (Sphenostylis stenocarpa L.) seeds

T. Betsche, B. Fretzdorff, M. Azeke, 2007 .

Biodegradation of oxalic acid from spinach using cereal radicles.

T. Betsche, B. Fretzdorff, 2005, Journal of agricultural and food chemistry.