Erratum to Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds [Journal of the science of food and agriculture 94, (2014) 359-366] DOI: 10.1002/jsfa.6385;Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds

Journal of the Science of Food and Agriculture

Volumn 94, Issue 2, 2014, Pages 359-366

  Starzyńska Janiszewska, Anna ^a   Stodolak, Bozena ^a   Mickowska, Barbara ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Antinutrients; Antiradical properties; Lactobacillus plantarum; Phaseolus vulgaris; Protein bioavailability; Tempeh

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PLANTARUM; PHASEOLUS VULGARIS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. CHINENSIS;

ANTIOXIDANT; LACTIC ACID; OLIGOSACCHARIDE; PROANTHOCYANIDIN; STACHYOSE; VERBASCOSE;

ANTINUTRIENTS; ANTIRADICAL PROPERTIES; ARTICLE; DIET; FERMENTATION; FOOD CONTROL; HUMAN; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE; PHASEOLUS; PHASEOLUS VULGARIS; PLANT SEED; PROTEIN BIOAVAILABILITY; RHIZOPUS; SOYBEAN; TEMPEH;

ANTINUTRIENTS; ANTIRADICAL PROPERTIES; LACTOBACILLUS PLANTARUM; PHASEOLUS VULGARIS; PROTEIN BIOAVAILABILITY; TEMPEH;

ANTIOXIDANTS; DIET; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS PLANTARUM; NUTRITIVE VALUE; OLIGOSACCHARIDES; PHASEOLUS; PROANTHOCYANIDINS; RHIZOPUS; SEEDS; SOY FOODS;

EID: 84889094921     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6851     Document Type: Erratum

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