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...
Gardado en:
| Main Authors: | , , , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Canadian Center of Science and Education
2014
|
| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/34345/1/Lactobacillus%20salivarius%20Fermentation%20Reduced%20Glucosinolate%20and.pdf |
| Tags: |
Engadir etiqueta
Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!
|
Sexa o primeiro en deixar un comentario!