Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

Food Bioscience

Volumn 2, Issue , 2013, Pages 46-52

  Pranoto, Yudi ^a   Anggrahini, Sri ^a   Efendi, Zulman ^b  

^a GADJAH MADA UNIVERSITY   (Indonesia)

^b UNIVERSITY OF BENGKULU   (Indonesia)

Author keywords

Fermentation; Protein digestibility; Sorghum flour; Starch digestibility

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM;

EID: 84885146313     PISSN: 22124292     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbio.2013.04.001     Document Type: Article

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