Open AccessFood Properties of Lebui Bean Powder Extract Fermented by Rhizopus Sp.
Author(s) -
Wahyu Mushollaeni,
Lorine Tantalu
Publication year - 2021
Publication title -
current research in nutrition and food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.255
H-Index - 14
eISSN - 2347-467X
pISSN - 2322-0007
DOI - 10.12944/crnfsj.9.1.32
Subject(s) - food science , fermentation , rhizopus , chemistry , bioactive compound , flavonoid , ethanol , fermentation in food processing , antioxidant , organic chemistry , biology , biochemistry , lactic acid , bacteria , genetics