Effect of Fermentation on Nutrient and Anti-Nutrient Contents of Ground-Cooked Lima Bean (Phaseolus lunatus) Seeds using Bacillus subtilis and Bacillus pumilus
Author:
Publisher
Sciencedomain International
Subject
Electrical and Electronic Engineering,Building and Construction
Link
http://www.sciencedomain.org/download/NTMzOUBAcGY.pdf
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Microbiological and Sensory Properties of Tempeh as Influenced by Type of Legumes and Storage Temperature;Acta Universitatis Cibiniensis. Series E: Food Technology;2023-06-01
2. Microbial analysis and detection of Aflatoxin from Irvingia gabonensis kernels sold in Oyo Town, Oyo State, Nigeria;African Journal of Biotechnology;2022-12-31
3. Influence of traditional and back‐slopping steeping methods on some quality attributes of lima bean‐sorghum composite flour and its bread making potential;Journal of Food Processing and Preservation;2020-11-16
4. Lactic acid bacteria bio-detoxified aflatoxins contaminated cereals, ameliorate toxicological effects and improve haemato-histological parameters in albino rats;Toxin Reviews;2020-09-21
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