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...
| Autores principales: | , , |
|---|---|
| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Universidad Pedagógica y Tecnológica de Colombia
2022
|
| Materias: | |
| Acceso en línea: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506 |
