The Effect of Dry Yeast Fermentation on Chemical Composition and Protein Characteristics of Blue Lupin Seeds
The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermente...
שמור ב:
| Principais autores: | , , , , , |
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| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| סדרה: | Food Technology and Biotechnology |
| נושאים: | |
| גישה מקוונת: | https://hrcak.srce.hr/file/243816 |
| תגים: |
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