Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour
Author:
Affiliation:
1. Dairy and Food Science and Technology Egerton University ‐ Njoro Campus Njoro Kenya
2. Food Science and Technology Hawassa University Hawassa Ethiopia
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2599
Reference61 articles.
1. Effects of Fermentation on the Proximate Composition of Irish (<i>Solanum tuberosum</i>) and Sweet Potato (<i>Ipomoea batatas</i>) Peels
2. Enzymatic Reduction of Anti-nutritional Factors in Fermenting Soybeans by Lactobacillus plantarum Isolates from Fermenting Cereals
3. Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal
4. Effect of Fermentation, Germination and Combined Germination-Fermentation Processing Methods on the Nutrient and Anti-nutrient Contents of Quality Protein Maize (QPM) Seeds
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