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...
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| Principais autores: | , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016-01-01
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| Serija: | Food Technology and Biotechnology |
| Teme: | |
| Online dostop: | https://hrcak.srce.hr/file/243816 |
| Oznake: |
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