Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition

Author:

Tanasković Sonja Jakovetić,Šekuljica Nataša,Jovanović Jelena,Gazikalović Ivana,Grbavčić Sanja,Đorđević Nikola,Sekulić Maja Vukašinović,Hao Jian,Luković Nevena,Knežević-Jugović Zorica

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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4. Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012;Bhanja Dey;Biotechnol. Rep.,2014

5. Economic analysis of the production of amylases and other hydrolases by Aspergillus awamori in solid-state fermentation of Babassu Cake;de Castro;Enzym. Res.,2010

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