Solid state fermentation as a method to reduce anti-nutritional factors in the flour of Artocarpus altilis fruits

With solid-state fermentation, complex organic substances are used in simple ones by the action of microbial enzymes and the physical chemical characteristics of the food are modified, leading to an improvement in the bioavailability and quality of the nutrients when different plant species are used...

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Bibliografische gegevens

Hoofdauteurs:	Brea Maure, Odelín, Borrás Sandoval, Luis Miguel, Rache Cardenal, Leidy Yanira
Formaat:	Online
Taal:	spa
Gepubliceerd in:	Universidad Pedagógica y Tecnológica de Colombia 2022
Onderwerpen:	factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate
Online toegang:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506