Impact of solid-state fermentation (aspergillus oryzae) on functional properties and mineral bioavailability of black-eyed pea (vigna unguiculata) seed flour

Cereal Chemistry

Volumn 94, Issue 3, 2017, Pages 437-442

  Chawla, Prince ^a   Bhandari, Latika ^a   Sadh, Pardeep Kumar ^b   Kaushik, Ravinder ^c  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

^c SHOOLINI UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS; BIOCHEMISTRY; CELLS; EMULSIFICATION; IRON; ZINC;

ASPERGILLUS ORYZAE; BULK DENSITY; CACO-2 CELLS; FUNCTIONAL PROPERTIES; IRON AND ZINCS; NUTRITIONAL PROPERTIES; SEED FLOUR; SOLID-STATE FERMENTATION; TECHNOLOGICAL ALTERNATIVES; VIGNA UNGUICULATA;

FERMENTATION;

EID: 85020801177     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-05-16-0128-R     Document Type: Article

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