Lactobacillus salivarius fermentation reduced glucosinolate and fibre in canola meal

Local traditional fermented foods consisting of seven samples of tempoyak (made from fresh durian fruit), six samples of budu (made from boiled fish), four samples of tempeh (made from boiled soybean), two samples of vegetable pickle (made from raw cabbage) and one sample of tapai (made from cooked...

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Bibliografische gegevens
Hoofdauteurs: Aljuobori, Ahmed, Abdullah, Norhani, Idrus, Zulkifli, Farjam, Abdoreza Soleimani, Liang, Juan Boo, Oskoueian, Ehsan
Formaat: Artikel
Taal:English
Gepubliceerd in: Canadian Center of Science and Education 2014
Online toegang:http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf
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