Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread-Reference-Cited by-同舟云学术

Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread

Published:2020-12 Issue: Volume:134 Page:110206
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mohamad Asri Nursyafiqah,Muhialdin Belal J.,Zarei Mohammad^ORCID,Saari Nazamid

Funder

Malaysian Ministry of Education

Publisher

Elsevier BV

Subject

Food Science

Reference68 articles.

1. Improving nutritional values of palm kernel cake (PKC) as poultry feeds: A review;Ahmad;Malaysian Journal of Animal Science,2014

2. Nutrient composition of Nigerian palm kernel from the dura and tenera varieties of the oil palm (Elaeis guineensis);Akpanabiatu;Food Chemistry,2001

3. The nutritive value of palm kernel cake for animal feed;Alimon;Palm Oil Developments,2004

4. Effect of feeding different levels of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 on nutrient digestibility, intestinal morphology, and gut microflora in broiler chickens;Alshelmani;Animal Feed Science and Technology,2016

5. Effect of solid state fermentation on nutrient content and ileal amino acids digestibility of palm kernel cake in broiler chickens;Alshelmani;Indian Journal of Animal Sciences,2017

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