Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue

African Journal of Biotechnology

Volumn 10, Issue 30, 2011, Pages 5750-5759

  Rashad, M Mona ^a   Mahmoud, E Abeer ^a   Abdou, M Hala ^a   Nooman, U Mohamed ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Antioxidant; Fiber; Protein; Solid state fermentation; Waste soybean manufacturing products; Yeast

Indexed keywords

BETA CAROTENE; LINOLEIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOAVAILABILITY; CARBOHYDRATE ANALYSIS; CHELATION; CONTROLLED STUDY; FUNGAL STRAIN; KLUYVEROMYCES MARXIANUS; LIPID ANALYSIS; NONHUMAN; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; OXIDATION; PEROXIDATION; SOLID STATE FERMENTATION; SOYBEAN; YEAST;

ANIMALIA; GLYCINE MAX; KLUYVEROMYCES MARXIANUS;

EID: 79959715448     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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