Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour
- 期刊名称Food Chemistry
- 作者Olukomaiya, Oladapo Oluwaseye; Adiamo, Oladipupo Qudus; Chrishanthi Fernando, W.; Mereddy, Ram; Li, Xiuhua; Sultanbawa, Yasmina
- 印刷ISSN0308-8146
- 文件大小596.56KB
- 发表时间2020-1
- DOI10.1016/j.foodchem.2020.126238
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