Effect of Cooking Time on Rhizopus oligosporus Growth, Anti‐Nutritional Factors, and Isoflavones in Solid‐State Fermented Soybeans
ABSTRACT This study analyzed the coupling between cooking and the subsequent fermentation in fermented legume seed processing. It is, to our knowledge, the first to evaluate how cooking time modulates fermentation. Soybeans were cooked for 10 and 30 min before being fermented with Rhizopus oligospor...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Wiley
2026-03-01
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| Sraith: | Legume Science |
| Ábhair: | |
| Rochtain ar líne: | https://doi.org/10.1002/leg3.70094 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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