Biotransformation of gluten-free composite flour mediated by lactic acid bacteria via solid-state fermentation process conducted under different moisture contents
Over the years, the development of staple food products from composite flour is considered a low-cost approach to address the burden of protein-energy malnutrition in developing countries. However, despite the numerous advantages of composite flour, the high amount of anti-nutritional factors typ...
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| 格式: | Thesis |
| 语言: | English English |
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2022
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/113001/1/113001.pdf |