In vitro digestibility of Bacillus fermented soya bean

International Journal of Food Microbiology

Volumn 60, Issue 2-3, 2000, Pages 163-169

  Kiers, J L ^a   Van Laeken, A E A ^a   Rombouts, F M ^a   Nout, M J R ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Bacillus; Degradation; Digestibility; Fermentation; Soya bean

Indexed keywords

CARBOHYDRATE; ENZYME; PROTEIN;

BACILLUS SUBTILIS; BACTERIAL GROWTH; CONFERENCE PAPER; DIGESTION; FERMENTATION; GEL PERMEATION CHROMATOGRAPHY; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SOYBEAN;

ABSORPTION; BACILLUS SUBTILIS; BIOLOGICAL AVAILABILITY; CHROMATOGRAPHY, GEL; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DIGESTION; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SOLUBILITY; SOYBEANS;

EID: 0034715157     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(00)00308-1     Document Type: Conference Paper

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