Author:
Ugwuanyi J. Obeta,McNeil Brian,Harvey Linda M.
Reference216 articles.
1. Abu OA, Tewe OO, Losel DM, Onifade AA (2000) Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation. Bioresource Technology 72: 189–192
2. Adeyemi AO, Eruvbetine D, Oguntona T, Dipeolu MA, Ogunbiade JA (2007) Enhancing the nutritional value of whole cassava root meal by rumen filtrate fermentation. Archivos de Zootecnia 56: 261–264
3. Albuquerque PM, Koch F, Trossini TG, Esposito E, Ninow JL (2006) Production of Rhizopus oligosporus protein by solid state fermentation of apple pomace. Brazilian Archives of Biology and Technology 49: 91–100
4. Aloui F, Abid N, Roussos S, Sayadi S (2007) Decolorization of semisolid olive residues of “alperujo” during the solid state fermentation by Phanerochaete chrysosporium, Trametes versicolor, Pycnoporus cinnabarinus and Aspergillus niger. Biochemical Engineering Journal 35: 120–125
5. Amar B, Philip R, Bright SIS (2006) Efficacy of fermented prawn shell waste as a feed ingredient for Indian white prawn, Fenneropenaeus indicus. Aquaculture Nutrition 12: 433–442
Cited by
11 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献