๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

In vitro digestibility of Bacillus fermented soya bean

โœ 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

No coin nor oath required. For personal study only.


๐Ÿ“œ SIMILAR VOLUMES


In vitro digestibility of processed and
โœ Jeroen L Kiers; Robert Mโ€ŠJ Nout; Frans M Rombouts ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 98 KB ๐Ÿ‘ 1 views

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

Formation of Volatile Compounds DuringBa
โœ Owens, J David; Allagheny, Nancy; Kipping, Gary; Ames, Jennifer M ๐Ÿ“‚ Article ๐Ÿ“… 1997 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 194 KB

The formation of volatile compounds during the Bacillus subtilis fermentation of cooked, roasted soya bean cotyledons was investigated. The materials examined were : dry roasted cotyledons ; autoclaved, roasted cotyledons ; and autoclaved, roasted cotyledons fermented for 18 h and 36 h at 35ยกC. Grow