Browsing by Author "Shalo, P.L."
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Effect of fermentation on protein digestibility of soybean and sweet potato blends: aspergillus oryzae vs. Lactobacillus plantarum
(2009)The improvement of nutritional quality of foods through fermentation has been practiced for long.Fermentation imparts desirable characteristics to products and makes them more utilizable nutrient sources than the unfermented ...
