Effects of Germination and Fermentation on the Functionality of Whole Soy Flour
Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC) and fermentation on the fundamental rheological properties of the soy flour based suspensions an...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
AcademicPres
2016-11-01
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| coleção: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies |
| Assuntos: | |
| Acesso em linha: | http://journals.usamvcluj.ro/index.php/zootehnie/article/view/12150 |
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