Effect of a solid-state fermentation usingRhizopus oligosporus sp.T-3 on elimination of antinutritional substances and modification of biochemical constituents of defatted rapeseed meal-Reference-Cited by-同舟云学术

Effect of a solid-state fermentation usingRhizopus oligosporus sp.T-3 on elimination of antinutritional substances and modification of biochemical constituents of defatted rapeseed meal

Published:1994-07 Issue:3 Volume:65 Page:315-322
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Bau Hwei-Ming,Villaume Christian,Lin Ching-Fwu,Evrard Jacques,Quemener Bernard,Nicolas Jean-Pierre,Méjean Luc

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference53 articles.

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3. AOAC 1980 Official methods of analysis. (13th edn). Association of Official Analytical Chemists, Washington, DC.

4. COMPARISON OF COLD-, ACID- AND SALT-PRECIPITATED SOY PROTEINS

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