Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour-Reference-Cited by-同舟云学术

Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour

Published:2020-06 Issue: Volume:315 Page:126238
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Olukomaiya Oladapo Oluwaseye^ORCID,Adiamo Oladipupo Qudus^ORCID,Fernando W. Chrishanthi,Mereddy Ram,Li Xiuhua,Sultanbawa Yasmina^ORCID

Funder

University of Queensland

Department of Agriculture and Fisheries, Queensland Government

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference68 articles.

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4. Influence of spontaneous fermentation on some quality characteristics of maize-based cowpea-fortified nixtamalized foods;Afoakwa;African Journal of Food, Agriculture, Nutrition and Development,2007

5. Official Methods of Analysis;AOAC,2000

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