Evaluation of a process for producing fermentable sugars from porva corn by Rhizopus oryzae
Author:
Affiliation:
1. Universidad Pedagógica y Tecnológica de Colombia, Colombia
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232024000100416&tlng=en
Reference35 articles.
1. Cosmeceutical potentials and bioactive compounds of rice bran fermented with single and mix culture of Aspergillus oryzae and Rhizopus oryzae.;Abd Razak D.;Journal of the Saudi Society of Agricultural Sciences,2017
2. Cultivo in vitro de Lactarius volemus en la búsqueda de lectinas fúngicas;Aragón-López Y.;TIP Revista Especializada en Ciencias Químico-Biológicas,2020
3. Una nueva visión de la degradación del almidón;Bernal L.;Revista del Centro de Investigación de la Universidad La Salle,2006
4. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions;Bhanja Dey T.;Letters in Applied Microbiology,2014
5. Effect of solid state fermentation with Rhizopus oryzae on biochemical and structural characteristics of sorghum (Sorghum bicolor (L.) Moench);Bolívar G.;Food and Fermentation Technology,2018
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