Tropical legumes, ie soya bean and cowpea, were pre-treated and subsequently fermented using pure cultures of Rhizopus spp. Impact of soaking, cooking and fermentation of the legumes on their digestibility was determined using an in vitro digestion method. Processing of white maize included, amongst
โฆ LIBER โฆ
In vitro digestibility of Bacillus fermented soya bean
โ Scribed by J.L Kiers; A.E.A Van laeken; F.M Rombouts; M.J.R Nout
- Book ID
- 114157887
- Publisher
- Elsevier Science
- Year
- 2000
- Tongue
- English
- Weight
- 380 KB
- Volume
- 60
- Category
- Article
- ISSN
- 0168-1605
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