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Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional

Oladapo Oluwaseye Olukomaiya1, Oladipupo Qudus Adiamo1, W Chrishanthi Fernando1

  • 1Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia.

Food Chemistry
|January 31, 2020
PubMed

Keywords:
Aspergillus fungiFunctional propertiesLupin flourProtein molecular distributionSolid-state fermentation

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