Nutritional improvement of an Egyptian breed of mung bean by probiotic lactobacilli

African Journal of Biotechnology

Volumn 5, Issue 2, 2006, Pages 206-212

  Khalil, Ashraf A ^a  

^a Universities and Research Institutes District   (Egypt)

Author keywords

Fermentation; Germination; Lactobacillus; Mung bean; Nutritive value; Protein extract

Indexed keywords

ESSENTIAL AMINO ACID; NITROGEN; PHYTATE; PROBIOTIC AGENT; SULFUR AMINO ACID; TRYPSIN INHIBITOR; VEGETABLE PROTEIN;

AMINO ACID COMPOSITION; ARTICLE; BACTERIAL STRAIN; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EGYPT; FERMENTATION; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; GERMINATION; IN VITRO STUDY; LACTOBACILLUS CASEI; LACTOBACILLUS HELVETICUS; LACTOBACILLUS REUTERI; LEGUME; MUNG BEAN; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; SOLUBILITY; WORLD HEALTH ORGANIZATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS HELVETICUS; LACTOBACILLUS REUTERI; VIGNA RADIATA VAR. RADIATA;

EID: 32644434263     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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