Fermentation of legumes with <i>Rhizopus oligosporus</i> : effect on physicochemical, functional and microstructural properties-Reference-Cited by-同舟云学术

Fermentation of legumes with Rhizopus oligosporus : effect on physicochemical, functional and microstructural properties

Published:2022-01-20 Issue:3 Volume:57 Page:1763-1772
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Toor Barinderjeet Singh¹,Kaur Amarjeet¹^ORCID,Kaur Jaspreet¹

Affiliation:

1. Department of Food Science & Technology Punjab Agricultural University Ludhiana 141004 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15552

Reference30 articles.

1. Effect of fermentation period on the chemical composition and functional properties of pigeon pea (Cajanus cajan) seed flour;Adebowale O.J.;International Food Research Journal,2011

2. Effect of Probiotic Fermented Milk (Kefir) on Serum Level of Insulin and Homocysteine in Type 2 Diabetes Patients

3. Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas

4. Physicochemical, functional and rheological properties of fermented and non-fermented starch from canary seed (Phalaris canariensis)

5. Chemical composition of tempeh from soybean cultivars specially developed for human consumption

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