Open AccessIn-vitro starch and protein digestibility and proximate composition of soybean flour fermented with lactic acid bacteria (LAB) consortia
Author(s) -
Alloysius Chibuike Ogodo,
Ositadinma Chinyere Ugbogu,
R. A. Onyeagba,
Hope C. Okereke
Publication year - 2018
Publication title -
agriculture and natural resources
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.319
H-Index - 13
eISSN - 2468-1458
pISSN - 2452-316X
DOI - 10.1016/j.anres.2018.10.001
Subject(s) - lactobacillus fermentum , lactobacillus plantarum , food science , fermentation , lactobacillus brevis , pediococcus acidilactici , lactobacillus , lactobacillus reuteri , lactic acid , starch , lactobacillus rhamnosus , bacteria , biology , chemistry , genetics