Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus-Reference-Cited by-同舟云学术

Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

Published:2021-10 Issue: Volume:150 Page:111948
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Seong Hui-Yeong^ORCID,Kim Misook^ORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science

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4. Effect of fermentation on physicochemical properties and in vitro starch and protein digestibility of selected cereals;Alka;International Journal of Agricultural and Food Science,2012

5. Official methods of analysis;AOAC,2011

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