The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitro test) of grass-pea seeds

Journal of the Science of Food and Agriculture

Volumn 88, Issue 13, 2008, Pages 2265-2270

  Stodolak, Bozena ^a   Starzyńska Janiszewska, Anna ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Anti nutrients; Grass pea; Protein bioavailability; Rhizopus oligosporus; Tempeh

Indexed keywords

PISUM SATIVUM; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS;

EID: 55449092530     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3341     Document Type: Article

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