Aspergillus niger fermentation of cocoa pod husk for increased total crude protein utilizing response surface methodology
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Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13399-024-05303-z.pdf
Reference44 articles.
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2. Oddoye EOK, Agyente-Badu CK, Gyedu-Akoto E (2013) Cocoa and its by-products: identification and utilization. In: Chocolate in Health and Nutrition. Humana Press Inc, pp 23–37. https://doi.org/10.1007/978-1-61779-803-0_3
3. Bhatia SK, Jagtap SS, Bedekar AA, Bhatia RK, Patel AK, Pant D, Yang YH (2020) Recent developments in pretreatment technologies on lignocellulosic biomass: effect of key parameters, technological improvements, and challenges. Bioresour Technol 300. https://doi.org/10.1016/j.biortech.2019.122724
4. Lorenci Woiciechowski A, Dalmas Neto CJ, Porto de Souza Vandenberghe L, de Carvalho Neto DP, Novak Sydney AC, Letti LAJ, Soccol CR (2020) Lignocellulosic biomass: acid and alkaline pretreatments and their effects on biomass recalcitrance – Conventional processing and recent advances. Bioresour Technol 304. https://doi.org/10.1016/j.biortech.2020.122848
5. Oduro-Mensah D, Ocloo A, Nortey T, Antwi S, Okine LK, Adamafio NA (2020) Nutritional value and safety of animal feed supplemented with Talaromyces verruculosus-treated cocoa pod husks. Sci Rep 10(1). https://doi.org/10.1038/s41598-020-69763-9
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