Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors-Reference-Cited by-同舟云学术

Solid state fermentation of de-oiled rice bran: Effect on in vitro protein digestibility, fatty acid profile and anti-nutritional factors

Published:2019-05 Issue: Volume:119 Page:1-5
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ranjan Amit^ORCID,Sahu Narottam Prasad,Deo Ashutosh Dharmendra,Kumar Sarvendra

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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5. Solid state fermentation of Jatropha curcas kernel cake: Proximate composition and anti-nutritional components;Belewu;Journal of Yeast and Fungal Research,2010

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