Improvement of the nutritional value of
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G. Klappach; D. Weichert; D. A. Zakordonets; S. M. Suprun; Y. G. Sholkevich
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Article
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1991
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John Wiley and Sons
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English
โ 370 KB
๐ 1 views
The urn of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fmu& it is possible to enhance the nutrition value and to enrich the fermented materia1 with free and essential amino acide and vitamins. The fermentation method