Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean
Author:
Affiliation:
1. Lithuanian University of Health Sciences; 47181 Kaunas Lithuania
2. Kaunas University of Technology; 50254 Kaunas Lithuania
3. Voke Branch; Lithuanian Research Centre for Agriculture and Forestry; LT-08125 Vilnius Lithuania
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6827/fullpdf
Reference47 articles.
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3. Mineral balance of rats fed on diets containing sweet lupin (Lupinus angustifolius L.) or its fractions;Rahman;Anim Feed Tech,1997
4. Occupational sensitization to lupin in the workplace: occupational asthma, rhinitis, and work-aggravated asthma;Campbell;J Allergy Clin Immunol,2007
5. Identification of PCDH1 as a novel susceptibility gene for bronchial hyperresponsiveness;Koppelman;Am J Respir Crit Care Med,2009
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