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...

詳細記述

書誌詳細

主要な著者:	Brea Maure, Odelín, Borrás Sandoval, Luis Miguel, Rache Cardenal, Leidy Yanira
フォーマット:	Online
言語:	spa
出版事項:	Universidad Pedagógica y Tecnológica de Colombia 2022
主題:	factores antinutricionales, fermentación en estado sólido, Vitafer, carbonato de calcio antinutriotional factors, solid state fermentation, vitafer, calcium carbonate
オンライン･アクセス:	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/15506